Two Layer Lemon Bake Recipe

Two Layer Lemon Bake Recipe

Ingredients : Serves 4

50 g/2 oz/0.25 cup butter or margarine

100 g/4 oz/0.5 cup caster (superfine) sugar
45 ml/3 tbsp lemon juice
5 ml/1 tsp grated lemon rind
2 eggs, separated
50 g/2 oz semolina (cream of wheat)
450 ml/0.75 pt/2 cups milk

Method :

Melt the butter or margarine, then stir in the sugar, lemon juice and rind. Remove from the heat and beat in the egg yolks and semolina. Stir in the milk and mix to a smooth batter. Whisk the egg whites until stiff, then fold them into the mixture. Pour into a greased ovenproof dish and stand the dish in a roasting tin (pan). Add enough water to come half-way up the sides of the dish. Bake in a preheated oven at 180C/350F/gas mark 4 for 45 minutes until risen and golden. Serve hot or cold.

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