This is something I have eaten since I was a small child and is also one of theÂ Â first recipes I ever learnt. But look, the recipe is a family one, the amounts are not standard metric measurements and the method is, to me, somewhat odd. Each time I make it it’s a little different – more sauce, less sauce, very tart, not so much – but I like that.
The tablespoon I use is a big old antique number, the lemon juice amount is totally dependent on how juicy the lemons are and so on. Regardless of it all, this is my comfort food.
My Nan’s Lemon Delicious
- 1 tbsp butter, softened
- 1 cup caster sugar
- 2 large heaped tbsp SR flour
- juice of 2 lemons
- 2 eggs, separated
- 1 cup milk
- Preheat oven to 200C and grease a smallish baking dish*
- In a bowl mix the butter with the sugar, it won’t come together like a standard ‘cream the butter and sugar until light and fluffy’ but will be more like Â a ‘sand’
- Add the flour
- Mix the egg yolks with the milk and add to the dry mixture and then add the lemon juice
- Beat the egg whites to stiff peaks
- Add a third (or so) of the egg whites to the mixture, folding through until incorporated then fold through the rest of the egg whites
- Pour into the baking dish and bake at 200 for 10 minutes
- Turn the oven down to 180C and bake for a further 35-40 minutes – keep an eye on it so the top doesn’t scorch. I sometimes turn the oven down to 150C for the last 10 or so minutes
* It is a lovely thing to do in individual bowls/ramekins – obviously adjust cooking times.