Be it your own or the neighbours, lemon trees are heaving at this time of year, so it’s your duty to use them, and what better way than pudding.
75g butter, melted
1 tbsp lemon zest
⅓ cup lemon juice
3 eggs, separated
1 cup milk
1 cup caster sugar
¼ cup self-raising flour
¼ cup coconut
1 cup blackberries
1 tbsp icing sugar
Place the butter, lemon zest, lemon juice, egg yolks and milk in a bowl then whisk to combine. Sift in caster sugar, coconut and flour then stir again, before finally adding the blackberries.
In a clean bowl use a mixer or electric beater to beat egg whites until soft peaks form. Fold half of the egg white into the lemon mixture then gently fold in the rest.
Spoon mixture into a greased 1.5 litre baking dish or 6 ramekins and place in a larger baking dish. Pour enough boiling water into the baking dish to come halfway up the sides of the smaller dishes. Bake at 170C for 25–30 minutes or until golden and just set. Dust with icing sugar and serve with cream or ice cream.
