This is a gorgeous old-fashioned family dessert that separates into two quite distinct layers when it cooks—it has a lovely fluffy top and a creamy lemon base, provided it is not overcooked.
3 tablespoons butter, softened
1 cup plus 2 tablespoons superfine sugar
3 large organic, free-range eggs
1/2 cup plus 1 1/2 tablespoons all-purpose flour
2 organic lemons
1 1/4 cups whole milk
powdered sugar, to decorate
1 1/4 cups softly whipped cream flavored with limoncello, or crème fraîche, to serve
Preheat the oven to 350°F.
In a mixing bowl, cream the butter until really soft, then add the superfine sugar and beat well. Separate the egg yolks and beat in one by one, then stir in the flour.
Using the finest part of a stainless steel grater, grate the zest of both lemons. Squeeze and strain the juice. Add the grated zest and juice to the batter, then stir in the milk.
In a mixing bowl, whisk the egg whites until stiff, then gently fold into the lemon batter. Pour into individual baking dishes or small ramekins or a 1 1/4-quart pie dish and place in a bain-marie—a roasting pan filled with enough hot water to come halfway up the sides of the dishes or dish. Bake for 35 to 40 minutes.
Dredge with powdered sugar and serve right away alongside the softly whipped cream flavored to taste with limoncello, or some crème fraîche.
Recipes excerpted from Simply Delicious the Class Collections by Darina Allen. Copyright 2019 Kyle Books.
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