Ingredients
• 100g unsalted butter, plus extra to grease
• 1 cup caster sugar
• 1 teaspoon vanilla extract
• Grated zest of 2 large lemons, plus juice of 3 large lemons
• 4 eggs, separated
• 1/2 cup self-raising flour
• 2 cups milk
• Icing sugar, to dust
• Blueberry compote, to serve
Method
1. Preheat oven to 180C. Grease a 28cm x 20cm baking dish.
2. Place the butter, caster sugar, vanilla and lemon zest in an electric mixer, and beat until thick and pale. Add the egg yolks, one at a time, beating well after each addition.
3. Fold in half the flour, then fold in the milk. Fold in the remaining 1/4 cup flour, then fold in the lemon juice (don’t worry if the mixture looks curdled at this stage). Set aside.
4. Beat the eggwhites in a clean bowl until stiff peaks form. Gently fold into the lemon mixture, then pour into a prepared dish.
5. Place the dish in a large roasting pan and add boiling water so it comes halfway up the sides. Bake for 40 minutes until golden and set on top. Dust with icing sugar and serve with blueberry compote.
