Lemon Delicious Recipes

Steps:

• Preheat oven to 180 C (fan forced 160 C).
• Grease six 1 cup capcity ovenproof dishes.
• Place butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl and whisk to combine.
• Using an electric mixer, beat eggwhites on high speed until soft peaks form.
• Using a metal spoon, fold in 1/4 if the eggwhite mix into the lemon mixture.
• Gently fold in remaining eggwhite.
• Spoon mixture into prepared dishes.
• Place dishes in a large baking dish and pour boiling water into baking dish until halfway up the sides of the smaller dishes.
• Bake for 25 to 30 minutes or until golden and set.
• Dust with icing sugar mixture.

Steps:

• Set oven to 180°C (350°F) Put the flour, lemon rind and juice, melted butter, egg yolks and half of the measured sugar into a mixing bowl.
• Beat until mixed.
• Heat milk just until it reaches room temperature.
• Add milk to egg mixture and beat briefly until combined.
• With clean, dry beaters, whisk egg whites, gradually adding remaining sugar, until the mixture forms stiff peaks.
• Lightly fold about 1 cup of the lemon mixture into the beaten egg whites, then add the egg white mixture to the rest of the lemon mixture.
• Be very gentle with the mixture- a few lumps of white won't hurt.
• Gentle handling at this stage will result in a feather-light sponge.
• Empty the mixture gently into an ungreased, round, ovenproof dish (I use a 6 cup capacity pyrex casserole dish).
• Place a baking tin in the oven.
• Place the dish in the baking tin.
• Now, using a jug or a kettle, add water to the baking tin so that it comes halfway up the sides of the dish.
• Bake for about 40 minutes until the sponge top is light brown and well set.
• Serve while still warm with cream or ice cream.

Steps:

• Preheat the oven to 160°C.
• Wash the lemons well, remove the zest from two and then juice all three.
• Separate eggs.
• Whisk the egg whites until soft peaks form.
• Add half the caster sugar, a little at a time, until it is fully incorporated and the mixture is glossy.
• Cream the butter with the rest of the caster sugar and the lemon zest.
• Add the egg yolks, then the flour, lemon juice and milk.
• Mix thoroughly.
• Add a little of the meringue mix, then gently fold in the remainder.
• Tip into a pudding basin.
• Stand the basin in a baking dish, then half fill the baking dish with luke-warm water.
• This will stop the base of the pudding from burning.
• Bake for 45 minutes to 1 hour, or until the top has set and is lightly browned.