Ingredients
Method
1.Preheat oven to 160°C.
2.Grease individual ramekins, soufflé dishes, an assortment of oven-proof cups or one large oven-proof dish liberally with butter.
3.Cream the butter and sugar until light and fluffy, then stir in the zest, lemon juice, flour and egg yolks. Mix well, then add the yoghurt, stirring to combine.
4.Beat the egg whites until stiff and gently fold into the above.
5.Gently pour the mixture into the prepared dishes and place in a roasting pan. Pour boiling water into the pan to come halfway up dishes.
6.Bake for 30-35 minutes for individual dishes or 50-60 minutes if using a large dish. It should be golden and slightly crunchy on the surface, then spongy with custard-like lemon curd in the bottom.
7.Dust with a little icing sugar, then serve with whipped cream and extra zest.
Note
- If making a large pudding, it can be useful to use a Pyrex dish so that you can see how it’s cooking.