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Preheat the oven to 180C. In a mixing bowl, beat the whites of the eggs until stiff, and put asside. In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the lemon rind, lemon juice and the egg yolks, one at a time, until well mixed. Beat in the milk, then the flour until blended. Fold the beaten egg whites into the lemon mixture, then pour into a greased 20cm shallow casserole dish. Set the dish into a larger pan: pour hot water into the pan to a level of about 2cm. Bake, uncovered, for 35 mins. Serve warm or cold. |
