Ingredients:
80g butter, softened
175g caster sugar
Finely grated rind of a large lemon
4 eggs, separated
1 cup milk
3 tbsp (50g) SR flour, sifted
4 tbsp lemon juice

Heat oven to 180˚ C. Combine butter, sugar and lemon rind in a mixer and beat till pale and creamy. Add egg yolks beating one at a time. Add half the milk and half the flour, then beat in the remaining. Add lemon juice, beat well, then transfer to a bowl. Beat egg whites until stiff. Gently fold the egg whites into the batter. Pour the batter into a buttered oven-proof dish and place in a baking tray. Fill the tray with hot water till halfway up the side and place in the centre of the oven. Bake 1 hour, cover the top loosely with foil if it’s getting too brown. The top should be light and cakey, and the base thick and gooey.
Serve immediately with lightly whipped cream. Serves 4