This fresh but filling dessert of light sponge with a lemon curd sauce underneath, can be served hot from the oven, or on a warm day it is excellent cold.
2 large lemons
60g (2oz) softened butter
110g (4oz) caster sugar
2 eggs, separated
60g (2oz) self-raising flour, sifted
150ml (5fl oz) milk
single cream to serve
You will need a 850ml (1½ pint), deep pudding dish, well buttered
Preheat the oven to 230ºC, set to Bake, rack position D.
Grate or zest the lemons and lime, squeeze out the juice – you should have approximately 130ml (4½ fl oz) – and set aside
Beat the butter, sugar and lemon zest together until well blended.
Stir the egg yolks and beat into the mixture, a little a time. Then add a little flour, a little milk and a little lemon juice, mixing well, and repeat until they are used up.
Whisk the egg whites to stiff peaks and fold them into the mixture, which may look a little curdled at this stage.
Pour into the prepared dish, place in the oven tray, and bake for 10 minutes. Cover with foil or a small porcelain plate, reset the temperature at 180°C, and bake for a further 30 minutes.