By  Jennie

This recipe is from Nigel Slater, an English chef, who borrowed it from Margaret Costa, who probably took it from some age-old recipe since I also have another English recipe book with about the same recipe. It is yummy and as Nigel says “mouth-puckering.”

A simple enough mixture that cleverly separates in the oven into two layers: one of sponge and the other of lemon custard. It is good hot or cold.

For 6 (if you want to share!)

100g/3.5 oz. unsalted butter
175g/6 oz. sugar (the recipe calls for caster sugar, but any white or tan sugar is fine)
finely grated zest of 2 and juice of 3 lemons
4 eggs, separated
50g/1.5 oz. all purpose flour
500 ml/17 fl. oz. milk

Butter a large ovenproof dish (about 4.5 pint size)

Preheat the oven to 350.

Using an electric or hand-held beater, cream the butter with the sugar until it is creamy, white and fluffy.

Add the lemon zest and juice; the mixture will probably curdle at this point but ignore it. It is fine.

Beat in the egg yolks, one at a time.

Gently beat in the flour and the milk. You will now have a dodgy looking batter. It’s fine!

With a clean whisk, beat the egg whites till they stand in snowy peaks, then fold gently into the mixture.

Pour the mixture into the buttered dish, then set the dish in a roasting tin with enough water in to come half way up the sides of the dish.

Bake for forty five to fifty minutes, until the sponge has risen and a thick, lemony custard has appeared under it.

Serve with cream if you wish (it is good on its own though : )
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