In the suburbs where I was born, we had a fantastic lemon tree in the backyard – as most of my neighbours did too.
Therefore, lemons were used for many recipes and no scrimping, as there was an abundance nearly all year-round. Dad was so proud of it and said the secret was his goodnight wee on it each evening! They were all sizes and shapes with indents BUT all were so juicy!
I was a sweet tooth but I loved this dessert. I would have gratefully eaten it every night of the week, as it was so sweet and sour, light and fluffy.
Add Mums’ secret ingredient into the whipped cream to go with it, and I was busting to create it.
Needless to say, it was one of the first desserts I was allowed to actually use the oven for, at 7 years old. So that is now 50 years ago….
1 tablespoon butter
2 tablespoons self raising flour
2 eggs, separated
3/4 cup sugar
Zest and juice of 1 large lemon
1 cup milk
Preheat oven to 180 degrees celsius.
Cream butter and sugar using an electric mixer then add flour, lemon juice & rind, egg yolks and milk. Beat well.
In a separate bowl, beat egg whites until stiff, then fold into the mixture with a spoon.
Pour into a buttered casserole or baking dish and bake for about 20 – 30 mins until set.
Serve immediately with whipped cream
Mum’s secret ingredient whipped cream:
1 tub of whipping cream
1 teaspoon of vanilla or scrape a vanilla bean
1 tablespoon of caster sugar
And the secret ingredient (shhhh…..!!)
1 tablespoon of Cottees Vanilla Instant Pudding Dessert Mix
Whip with electric beaters until firm peaks rise (do not over-whip).