From Bino and Marty

  • 1 kettle full                of boiling water
  • 1 cup                         scalded, but cooled again milk
  • 2 stiffly beaten          egg whites
  • 2 well beaten            egg yolks
  • 1/4 cup                      lemon juice (from 1 lemon approx)
  • 1 tablespoon             lemon zest (from 3 lemons approx)
  • 1 tablespoon             melted butter  (plus a little for for greasing dishes)
  • 3/4 cup                      white sugar
  • 2 tablespoons            flour
  • pinch of salt
  1. Grease a 3pint casserole dish (or 4 Ramekin dishes) with butter
  2. Boil the kettle
  3. Heat the milk
  4. Beat the egg whites until stiff peaks are formed
  5. Beat the egg yolks until creamy
  6. Pre-heat oven with tray to 325 degrees
  7. Put flour, sugar,  salt and melted butter in an empty bowl and whisk, adding zest, lemon jiuce then ‘not so hot’ milk (a little milk first, remove skin)
  8. Add a little stiff egg white to mixture and stir in, then fold in the rest of the egg white
  9. Pour mixture into buttered 3pint dish (or 4 ramekin dishes) and place on the tray surrounded by hot water.
  10. Bake at 325 degrees, for 35 -60 minutes, until firm on top.
  11. Serve warm or chilled, garnish with a slice of lemon and sprinkle with grated chocoloate
  12. Eat
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