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“This comforting lemon pudding looks great, tastes amazing and is totally hassle free – I love it. It looks good cooked in a clear dish, as it goes into layers as it cooks, with a sort of lemon curdy custard at the bottom and a spongy meringuey top. Mmmmmmm... Very delicious! ”
Put the butter and sugar in a mixing bowl, grate in the lemon zest and cream together until pale and fluffy.
Separate the eggs, then add the egg yolks and flour, and beat in. Add the milk and 3 tablespoons of lemon juice, and mix well.
Whisk the egg whites in a separate bowl until stiff, then add the rest of the mixture. Mix it all well but don't over-mix it; you don't want the air to come out of the egg whites.
Pour into a buttered ovenproof dish, stand the dish in a roasting tin about a third full of water, then bake in your preheated oven for about 45 minutes until the top is set and spongy and it's a nice golden colour.