date:May 19, 2014
fter each addition.
3. Fold in half the flour, then fold in the milk. Fold in the remaining 1/4 cup flour, then fold in the lemon juice (dont worry if the mixture looks curdled at this stage). Set aside.
4. Beat the eggwhites in a clean bowl until stiff peaks form. Gently fold into the lemon mixture, then pour into a prepared dish.
5. Place the dish in a large roasting pan and add boiling water so it comes halfway up the sides. Bake for 40 minutes until golden and set on top. Dust with icing