This Baked Lemon Delight should be served as soon as it comes out of the oven, as it does start to sink quite quickly !
I serve this with hot custardHanded down to me by my mother, who had them handed down to her by her own mother and step mother, this recipe was found in a pile of old recipe clippings dating back to ?? who knows when.
It comes from a newspaper (Rhodesian or South African, I cannot tell) and was on an old, yellowed piece of paper only a few centimeters in size. But someone took the time to carefully cut it out and keep it, and now I’ve had the joy of being able to make it (who knows how many years later ?) and enjoy eating it !
So, here is the recipe for “Baked Lemon Delight” which, once baked, has a sweet lemony custard like base and a light, fluffy almost soufflé like topping. Great served with hot custard on a cold winter’s night -:
Baked Lemon Delight
2 tbsp Butter
¾ cup Sugar
3 Eggs, separated (beat the yolks in one bowl, & beat the whites until stiff in another)
2 tbsp Flour
Juice of 1 Lemon & the grated rind
¾ cup Milk
Cream the butter & sugar together until smooth. Add the well beaten egg yolks, flour, lemon juice & rind. Beat well. Stir in the milk & finally fold in the stiffly beaten egg whites. Pour the mixture into a greased ovenproof dish. Stand it in a pan of warm water (coming about ½ to ¾ the way up the dish) & bake, uncovered at 190’C/375’F/Gas Mark 5 for 45 to 60 minutes until the top has risen & brown. Serve immediately, as it will start to sink on standing
It comes from a newspaper (Rhodesian or South African, I cannot tell) and was on an old, yellowed piece of paper only a few centimeters in size. But someone took the time to carefully cut it out and keep it, and now I’ve had the joy of being able to make it (who knows how many years later ?) and enjoy eating it !
So, here is the recipe for “Baked Lemon Delight” which, once baked, has a sweet lemony custard like base and a light, fluffy almost soufflé like topping. Great served with hot custard on a cold winter’s night -:
Baked Lemon Delight
2 tbsp Butter
¾ cup Sugar
3 Eggs, separated (beat the yolks in one bowl, & beat the whites until stiff in another)
2 tbsp Flour
Juice of 1 Lemon & the grated rind
¾ cup Milk
Cream the butter & sugar together until smooth. Add the well beaten egg yolks, flour, lemon juice & rind. Beat well. Stir in the milk & finally fold in the stiffly beaten egg whites. Pour the mixture into a greased ovenproof dish. Stand it in a pan of warm water (coming about ½ to ¾ the way up the dish) & bake, uncovered at 190’C/375’F/Gas Mark 5 for 45 to 60 minutes until the top has risen & brown. Serve immediately, as it will start to sink on standing
