Preheat the oven to 180 C, 350 F, Gas Mark 4. Butter a 900ml (1 1/4 pint) deep baking dish. Beat the butter and sugar together until pale. Beat in the egg yolks, a little at a time. Add the lemon juice and zest, and gently fold in the flour, adding the milk a little at a time. Whisk the egg whites and fold in gently. Pour the mixture into the baking dish and bake in the centre of the oven for 40-45 minutes. NOTES : This delicious dessert with a light sponge topping and a tangy lemon sauce can be served hot or cold.
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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