TASMANIAN LEMON PIE
This pudding has a light sponge on top covering a gloopy custard
Preheat the oven to 180C. Grease a baking dish or ramekins
110 g softened butter
285 g caster sugar
dash of vanilla
4 eggs separated
4 tablespoons flour
400 ml milk
grated rind & juice of 2 lemons (ek gebruik meer)
Beat egg whites stiff, keep aside.
Cream butter and sugar until light and fluffy. Beat in the egg yolks, then the flour and milk, a little at a time. Add the grated rind and juice of the lemons. Add stiff egg whites to the mixture, stirring in the first spoonful, then folding each subsequent spoonful lightly and quickly incorporating it as you would for a souffle. Pour into a greased baking dish, so the mixture comes about 5 cm up the sides.
(or almost fill the ramekins – it does not raise too much). Cook in oven for about 25 – 30 min (less for ramekins) until slightly brown on top and obviously set, but still faintly shuddery. Serve warm with clotted cream.
Source: Tamasin Day-Lewis
Photo: Petro Borchard
