More from the pudding club - Tasmanian Lemon Pie

I really do adore lemons and dislike faff, so this recipe is one that is a winner for me. I was quite taken with the idea of a pudding that was quite light, but satisfying. The first time I made this, I halved the quantity that you see here to produce a yield to serve 2 to 3 people (pre Lola and Finn!) and whilst I liked the spongey bit and the curdy bit that this pudding produces (basically, a sponge top with a creamy lemony underneath), I wanted more lemon, but then I am the one who fishes out the lemon which lies fallornly at the bottom of a glass of lemonade and devours it like I haven't eaten for days, which hopefully goes some way to explaining my doubling of the lemon content in the recipe below. You may want something less zingy.


I adore this with double cream. Tamasin Day Lewis recommends clotted cream. Her advice is excellent.


Tasmanian Lemon Pie - adapted from 'West of Ireland Summers' by Tamasin Day Lewis

Ingredients

• 125 g butter, softened
• 280 g vanilla sugar (or sugar with a few drops of vanilla - your choice!)
• 4 eggs, separated
• 4 tbsp plain flour, sifted
• 400 ml plain flour
• grated rind and juice of 2 lemons (though I would use 4, as I am after real tang!!)

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Method

1. Preheat the oven to 180°C/gas 4. Lightly grease a 2-litre baking dish.

2. Using a standing mixer or electric hand beater, cream the butter with the sugar for 4-5 minutes until pale and fluffy.

4. Add the grated rind and juice of the lemons.

5. Whisk the egg whites until stiff. Using a metal spoon, fold lightly into the mixture to incorporate air.

6. Pour into the baking dish - the mixture should come about 5cm up the side of the dish.

7. Bake in the oven for 25-30 minutes, until slightly brown on top and obviously set, but faintly shuddery.

8. Serve warm with cream.