60 g (2 oz) butter
¾ cup caster sugar
3 eggs, separated
1 teaspoon grated lemon rind
1/3 cup self-rising flour, sifted
¼ cup lemon juice
¾ cup milk icing sugar for dusting
Preheat oven to moderate 180°C (350°F). Brush a 1-litre capacity ovenproof dish with oil. Using electric beaters, beat butter, sugar, egg yolks and rind in small bowl until mixture is light and creamy. Transfer to a medium bowl.
Add flour. Using a wooden spoon, stir until just combined. Add juice and milk; stir to combine.
Place egg whites in small, dry bowl. Using electric beaters, beat until firm peaks form. Add to flour mixture. Using a metal spoon, fold in until just combined.
Spoon into dish. Place dish in a deep baking dish. Pour in boiling water to come one-third of the way up sides of dish. Bake 1 hour. Spoon some sauce on each serving.
