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A twist on a classic pudding with a sharpness and fluffy creaminess that's making my mouth water just thinking about it.
Preheat oven to 180 C
Beat egg yolks and sugarin a bowl til thick and creamy.
Stir in butter, milk, rinds, juices and flour.
Beat egg whites in a small bowl til soft peaks form.
Gradually beat in extra sugartil dissolved.
Fold into lemon mixture in 2 batches.
Pour into lightly greased oven proof dish - (6 cup capacity) or 6x1 cup ramekins.
Place in baking dish with enough hot water to come halfway up the sides.
Bake in oven for about 50 mins or 30 mins for ramekins.
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