Buy lemons that are heavy for their size and feel firm.
The juice of one lemon is usually about 3 Tbsp.
Lemons at room temperature or warmed in the microwave juice more easily.
Prep time 20 minutes
Bake time 40 minutes
2 oz butter (1/2 stick), softenedPreheat oven to 350 degrees.
¾ C sugar
3 eggs, separated
1 tsp grated lemon rind
1/3 C self-raising flour (mix 1 C flour + 1 ½ tsp baking powder + ½ tsp salt, then measure out 1/3 C of that)
¼ C lemon juice
¾ C milk
powdered sugar to top
Oil a 32 oz. ovenproof dish with oil. Using electric beaters, beat the butter, sugar, egg yolks and rind in a small bowl until the mixture is light and creamy. Add flour, stir with a wooden spoon until just combined. Add the juice and milk and stir and combine.
In a separate bowl, beat egg whites until firm peaks form. Fold in the pudding mixture with a metal spoon until just combined.
Spoon into the ovenproof dish and place the dish in a deep baking dish. Pour in boiling water to come one third of the way up the side of the pudding dish. Bake 40 minutes, dust with sugar and spoon some sauce on each serving.