Ingredients

Steps

• Preheat the oven to 180°C.
• Butter a 2 litre shallow ovenproof dish.
• Grate the zest from two lemons and squeeze juice from all three.
• Cream the butter with sugar and lemon zest until smooth.
• Beat in the egg yolks one at a time.
• Beat in the flour alternating with milk and lemon juice.
• Whisk egg whites to stiff peaks and fold into the batter.
• Pour mixture into the dish and place in a roasting tin.
• Add boiling water to the tin until halfway up the dish sides.
• Bake for 40-45 minutes until golden brown.