Ingredients:
100 g butter, plus
1 little extra butter, for greasing
175 g caster sugar
2 lemons, juice and zest of
4 eggs, separated
50 g plain flour
125 g fresh blueberries
500 ml milk
Directions:
Preheat the oven to 180 C.
Lightly butter a 2 Ltr ovenproof dish.
With an electric whisk, beat the butter and sugar until pale and fluffy.
Add the lemon juice and rind, following by the egg yolks, one at a time until well blended- if the mixture looks a bit curdled at this stage don’t worry.
Sift over the flour and stir in .
Rinse of the beaters then whisk the egg whites until they form soft peaks; don’t allow them to get to stiff or they will be difficult to fold into the mixture and you’ll end up losing all the air you’ve just beaten inches.
With a large metal spoon gradually fold the egg whites into the blueberry mixture.
Pour into the dish, place on a baking sheet and bake for 40-45 minutes until is risen, golden and firm to touch.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.