• 3 Eggs, separated
• ½ cup Castor sugar
• 30g Butter, melted
• 1 cup Milk
• 2 teas Grated lemon rind
• ⅓ cup Lemon juice
• ½ cup SR Flour
• ½ cup Castor sugar, extra

Beat egg yolks and sugar in a small bowl with electric mixer until thick and creamy. Transfer to large bowl. Stir in butter, milk, rind, juice and sifted flour. Beat egg whites in small bowl with electric mixer until soft peaks form. Add extra sugar gradually, beat until dissolved between additions. Fold into lemon mixture in 2 batches. Pour into lightly greased ovenproof dish (6 cup capacity) or 6 individual dishes. Place in baking dish with enough hot water to come halfway up side of dish. Bake in moderate oven about 50 minutes (about 30 minutes for individual dishes) or until pudding is set.

—Sandra Boyle a family favourite