- 20 min
- 60 min
- 50g butter, softened
- 1 cup (220g) caster sugar
- 2 tbsp lemon zest (approx 2 lemons)
- 4 large eggs, separated
- 1/3 cup (50g) self-raising flour, sifted
- 1 1/2 tsps Queen Natural Lemon Extract
- 1 2/3 cups (410ml) milk
- Pinch of cream of tartar
Preheat oven to 170°C (fan forced). Using electric beaters, cream the butter with 1/2 cup of the sugar and the lemon zest. Beat in egg yolks until combined and then add flour, Lemon Extract and milk.
In a separate bowl, beat egg whites with cream of tartar until stiff, then beat in remaining 1/2 cup of sugar until the mixture is glossy. Gently into butter mixture and pour into oven proof dishes. Place dishes in a large, deep baking tray and half fill tray with water. Bake for 45-50 minutes until set and lightly browned. Serve immediately with cream or ice cream.