Posted by: Joan Spiller | June 11, 2010

Lemon Delicious – Recipe

Kimmie, you wanted lemon recipes, here’s a good one – esp. as we head into winter which is lemon season here in NZ! The good thing about this recipe is it’s light and refreshing, so it’s perfect for a sweet ‘treat’ after dinner, even when you may not really be thinking you need puddin’! If you use low fat milk then it’s very low in calories too, so can even be a little diet friendly should you care 😉

When you read the recipe, you will be thinking “what the heck?” – I know I did the first time I ever heard of this. It was first made for us to try by a friend in Auckland (hi Nina!) and it’s become a firm favourite in the Spiller recipe repertoire ever since. It’s sort of a cross between a souffle and a self saucing pudding. That’s the only way I can think to explain it.

You whack all this random stuff in a bowl it looks like hell, you bake it and it rises up (souffle style), gets a lovely golden brown top but underneath is hiding this lemony lighter than air silken mixture with a curd under that akin to lemon honey. So don’t be put off by how strange it sounds – try it and let me know how you get on!

You will need the following ingredients:

60g butter (melted is fine)
200g caster sugar
3 free range eggs, separated
60g plain white flour, sifted
Zest of at least 1 large lemon (wash the lemon!)
Juice of at least 1 large lemon. I use 2 – for both the zest and the juice, it works out about 2/3c lemon juice in all.
250ml milk
Icing sugar for dusting the top

Heat your oven to 180 degs.

In a bowl or food processor, beat the butter, sugar and lemon zest until they are pale and creamy. Add the egg yolks, then the flour, then the lemon juice, then milk, until you have a smooth batter.It’s runny as hell – don’t panic! It may curdle, ideally you don’t want it to – the best way to fix this (with any cooking, too not just this recipe) is to sprinkle a half a tsp of flour into the mix as you mix it (when you notice tell tale signs of curdling starting) it stops it in its tracks!

In a separate bowl, beat the egg whites until firm but not stiff / dry.

Fold the two mixtures together. Whenever I am combining beaten whites to a cake batter, I throw in 1/3 of the egg white mix, give it all a darn good beating then gently fold the remainder of egg white in – that way the job is a whole lot less arduous.

Pour into a buttered, ovenproof 20cm diameter soufflé or baking dish, and place in a baking tray. You can cook in a water bath if you want to – I don’t bother and no one has stomped out in a huff refusing to it the dessert .. yet.

Dust with icing sugar and serve hot, with or without cream. (A dollop of mascarpone is pretty tasty here!) 
Oh and this serves 4.




  1. Hello, just a brief note to swing by and say kudos for the remarks on this page. I mysteriously discovered your blog while searching health and fitness related stuff in Google… guess I lost track of what exactly I was doing! Well, I’m off and thanks again for discussing your ideas. I’m going to be back at some point to check out your latest blogposts. Seeya!


  2. I will try this, any type of lemon ok?


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