1. Add the lemon rind to the butter and sugar and whisk the mixture until pale and fluffy. Add the egg yolks and flour and beat well. Stir in the milk and 40-50 ml (2-3 tbsp) lemon juice.
2. Whisk the egg whites until stiff, fold in and pour the mixture into a buttered ovenproff dish.
3. Stand in a shallow tin of water and cook in the oven at 200 C (400 F) mark 6 for about 45 minutes, until the top is set and spongy to the touch. This pudding will separate into a custard layer with a sponge topping.
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 130 (43%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 126mg||39 %|
|Sodium 128mg||4 %|
|Potassium 159.4mg||4 %|
|Total Carbohydrate 40.2g||12 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 38.5g|
|Protein 6.4g||9 %|
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Calories per serving: 303
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