Ingredients
60g unsalted butter
185g caster sugar
3 egg yolks
3 egg whites
2 teaspoons lemon zest
80ml lemon juice
40g self-raising flour
185ml milk
The last couple of balmy evenings have fund me quaffing a couple of beers – Argentinean Quilmes seems to be the vogue – in the back garden.
It’s not long before I find myself peeing into a large plant pot, one containing a lemon tree. They thrive on urine. Jak knows this too but refuses to squat in the back garden so for now we are surviving on the lemons that people take to her office.
They are so readily available in Melbourne that you really don’t need to buy them. Walking the streets you can simply pick them. If I’m ever caught my plan is to offer to pee in the person’s garden in exchange. I wonder how that will go down?
Back in civilisation, this recipe for lemon delicious pudding came from David Herbert in The Australian Magazine a month or so ago. It is very simple, and describes itslf accurately being absolutely delicious and only improved by lashings of heart blocking organic cream.
First I butter a souffle dish and dust with icing sugar and preheat the oven to 180C (356F).
Whisk the egg whites and put aside.
Pass the butter – softened – through the rotating knives of the food processor together with the caster sugar, egg yolks and lemon zest. The original recipe said to process until fluffy. I not sure how you can describe something that has passed through rotating knives as fluffy, but I’m sure you get the picture.
Mix in the lemon juice.
Fold into the egg whites and fill a souffle dish. It takes about 50 to 55 minutes to cook.
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