Description
A delightful and easy-to-make lemon dessert by Paul Hollywood, perfect for any occasion.
Ingredients
Scale
- 4 large eggs, separated
- 1 cup granulated sugar
- ½ cup all-purpose flour
- 1½ cups milk
- Zest and juice of 2 lemons
- Pinch of salt
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a medium baking dish or several small ramekins.
- In a large mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
- Add the flour, milk, lemon zest, lemon juice, and salt, and whisk until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the lemon mixture, being careful not to deflate them.
- Pour the mixture into the prepared dish or ramekins.
- Place the dish into a larger roasting pan and fill the pan with hot water halfway up the sides (water bath).
- Bake for 35–40 minutes (or 25–30 minutes for ramekins), until the top is golden and set but the inside is still soft.
- Let cool slightly, then dust with powdered sugar before serving warm.
Notes
- For a stronger lemon flavor, add more lemon zest.
- This dessert can be served warm or chilled.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg