I thought it was magic because the mixture goes in mixed together and comes out as a sponge top and a lovely lemon sauce underneath. As I had a few lemons to use up it was the perfect pudd. for today. My husband thought it was too sweet, and it does have a lot of sugar in it. Maybe I would use less another time.
3oz/90g soft margarine or softened butter
9oz/275g caster sugar
3 eggs, separated
3oz/90g sr flour
grated rind and juice of 2 lemons
Preheat oven 180C/gas4/350F
Grease a 2 pt/just over a litre pie dish.
In a big bowl beat together the margarine or butter, sugar, egg yolks, flour, rind and juice and the milk.
It might look curdled, but don't worry, all will be well. Mine wasn't curdled and I wondered what I'd done wrong!
Whisk the egg whites till they form soft peaks and fold this gently into the lemon mixture.
It looks a bit lumpy, but that's OK.
Pour this into the dish and put the dish in a roasting tin . Then pour enough hot water into the roasting tin to come half way up the sides of your dish.
Bake for about 45mins to 1 hour till golden.