Recipe as promised:
2 Lemons (zest of 2, juice of 2)
60 g soft unsalted butter
1 cup caster sugar
3 eggs (separated)
3 tablespoons GF SR flour
1 and 1/2 cups milk
Get your baking pan for the bath of hot water ready, oven 180 C + buttered pie dish approx 20cm X 27 cm.
Cream butter, sugar, egg yolks, zest.
Add flour, milk, lemon juice and mix. (Don’t worry about any curdling.)
Beat whites with a pinch of salt until fluffy and gently fold through creamed mixture.
Pour into pie dish, which goes into baking tray. Use a jug to put boiling or very hot water into baking tra, allowing to come half-way up the sides of the pie dish and place in oven.
Bake approx 50-60 mins and check at the 45 min mark.
Serve just warm or cooled to room temp with a little pouring cream and even a spoon of lemon curd. Lime works just as well or 50/50 lime/lemon.