Diana Henry's recipe is based on ‘lemon delicious’, a much-loved Australian dessert in which a layer of citrus curd forms as the pudding cooks. You could use lemon instead of lime.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Butter a 1.5L ovenproof pie dish and preheat the oven to 180ºC, gas mark 4. Using an electric hand whisk, beat the butter and sugar together until pale and fluffy.
Beat in the egg yolks a little at a time. Beat in the lime zest then, in alternate amounts, the flour and buttermilk. Slowly add the lime juice, stirring in gradually.
In a scrupulously clean bowl, beat the egg whites until the soft peak stage. Using a large metal spoon, fold the whites into the batter, trying not to knock the air out of them, then scrape this into the pie dish.
Bake for 35-40 minutes. It should be gorgeously puffed up and golden. Sift some icing sugar over the top and serve hot with whipped cream or crème fraîche.
Typical values per serving when made using specific products in recipe
Energy | 1,293kJ/ 308kcals |
|---|---|
Fat | 13g |
Saturated Fat | 7.6g |
Carbohydrates | 41g |
Sugars | 32g |
Fibre | 0.5g |
Protein | 6.6g |
Salt | 0.5g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
