Recipe

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• 1/4 cup butter
• 2/3 cup sugar
• 4 eggs, separated
• 2 tbsp grated lemons , rind of
• 1/3 cup all-purpose flour
• 1 cup milk
• 1/2 cup lemon juice
• 1/16 tsp salt
• sifted icing sugar

• 1 Cream butter with all but 2 tbsp sugar.
• 2 Beat in egg yolks and lemon peel.
• 3 Stir in flour, just until mixed.
• 4 Add milk and lemon juice.
• 5 Stir well.
• 6 In another bowl, beat egg whites with salt until soft peaks form.
• 7 Gradually beat in remaining 2 tbsp sugar.
• 8 Beat until stiff peaks form.
• 9 Fold egg whites gently into lemon mixture.
• 10 Spoon batter into buttered 8 inch baking dish.
• 11 Place baking dish in a larger pan of very hot water (to come halfway up the sides of the baking dish).
• 12 Bake in preheated 350F (180C) degree oven for 40-45 minutes or until puffed and browned on top.
• 13 Cover with aluminum foil half way through baking time if cake is browning too quickly.
• 14 To serve, cut into squares and dust with icing sugar.
• 15 Serve warm or cold.