It’s called Lemon Delicious for a reason

I remember reading somewhere that Lemon Delicious is actually an Australian dish, but then again, we also lay claim to pavlova which I have also heard could be a New Zealand dish.

Anyway, I digress.

There are two things you need to know about Lemon Delicious.  One, it’s lemony and two, it’s delicious.  Essentially it’s a self-saucing pudding which, due to the inclusion of beaten egg whites, has the consistency on top of a light puffy souffle.

I don’t know if that does it justice, but it’s such a simple recipe, and such a stunningly delicious dessert, that it’s a favourite in our household.

To serve 6 people (this actually always seems to make more)

1. Beat 3 egg yolks with 2/3 cup of castor sugar and grated zest of 1 lemon until thick and pale.

2. Whisk in 3/4 cup of plain flour with a teaspoon of baking powder, 3/4 cup lemon juice and 2 cups milk – the batter will be very liquidy – that’s normal.

3. Beat 3 egg whites with a pinch of salt until soft peaks form.

4. Loosen the batter with a bit of the beaten egg white, then gently fold in the rest of the egg whites.

5. Spoon into 6 ramekins, put them into a large baking dish and fill the dish up with boiling water so that it comes up to at least half of the ramekins, and pop into a 180C oven for 40 minutes

6. Serve immediately with a dusting of icing sugar and some fresh berries