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.
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Ingredients
75g butter, at room temperature
175g caster sugar
3 British Blacktail Free Range Medium Eggs, separated
5 unwaxed limes, finely grated zest of 4 and juice of 5
75g self-raising flour
200ml buttermilk
Icing sugar for dusting
Whipped cream or crème fraîche, for serving
Method
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.
Nutritional
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
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Everyday value
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