Serves 4

50g Anchor butter softened
3 tbsp flour
3 tbsp lemon juice
1 tbsp grated lemon rind
¼ cup sugar
3 eggs separated
1 cup Anchor milk
½ cup sugar

Preheat the oven to 180°C. Cream butter in a bowl; stir in flour, then lemon juice and rind. Mix thoroughly. Gradually stir in ¼ cup sugar. Beat egg yolks; add milk and stir into lemon mixture. Beat egg whites until the peaks just fold over when the beater is removed; gradually beat in ½ cup sugar. Fold lemon mixture carefully but thoroughly into egg whites. Turn into a medium ovenproof dish or individual dishes; place in a pan of hot water. Cook large dessert for 35-45 minutes and individual ones for 25-30 minutes or until firm. Test for doneness by inserting the tip of a knife into the centre.