The dessert you can serve in a teacup
IT IS the season for comfort food, and this citrus treat is definitely worth trying.
Enjoy it while curled up on the couch for an indulgent dessert or serve in cute teacups for the perfect sweet dish when entertaining guests.
INGREDIENTS: ◗ 150g unsalted butter, melted ◗ 2 tsp lemon rind, finely grated, plus extra zest, to serve ◗ 80ml ( 1⁄ cup) lemon 3 juice ◗ 315g (1 1⁄ cups) caster sugar ◗ 115g ( 3⁄ cup) self-raising 2 4 flour, sifted ◗ 375ml (1 1⁄ cups) milk ◗ 4 eggs, separated ◗ Icing 2 sugar mixture, to serve ◗ Double cream, to serve
METHOD: Preheat oven to 180C/160C fan forced. Grease six 250ml (1 cup) ovenproof dishes or teacups.
Place the butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.
Use electric beaters to beat egg whites on high until soft peaks form.
Use a metal spoon to fold one-quarter of the egg white into the lemon mixture. Gently fold in the remaining egg white.
Spoon mixture into prepared dishes and place in a large baking dish. Pour enough boiling water into baking dish to come halfway up the sides of the smaller dishes.
Bake for 25-30 minutes or until golden and just set. Dust with icing sugar, top with cream and sprinkle with extra zest.
T H E H E A LT H B E N E F I T S O F L E M O N A R E HUGE. IT’S EVEN GOOD FOR YOUR HAIR