Ingredients

2 tblsp soft butter
¾ cup sugar
Juice of one lemon
2 tsps grated lemon rind
2 tsps fresh lemon thyme
2 eggs separated and the whites stiffly beaten
1 cup milk
2 tblsp flour

Method

1. Cream together the butter and sugar
2. Add the lemon juice rind and thyme and mix well
3. Beat the egg yolks into the milk and flour
4. Add to the butter and sugar mixture and beat well.
5. Finally gently fold in the stiffly beaten egg whites.
6. Pour the mixture into a buttered dish.
7. Stand the dish in an oven pan with about 2cm of water in it.
8. Bake at 200c for about 40 minutes or until firm.

This is best served piping hot as it is rather like a soufflé and tends to settle as it cools.

Serve with cream and a sprinkling of lemon thyme.