Tamasin reckons she got this recipe from somewhere in West Ireland, when she was on holiday .. so what the connection with Tasmania is, I have no idea .....It ends up with a soft, shuddery, spongy top, and a pool of lemon curd type sauce underneath.
Beat 4oz soft butter into 10oz sugar. Mix in 4 egg yolks. Then gradually add, beating well as you go, 400ml milk and 4 heaped tablespoons of plain flour (as much as you can get on the spoon, I mean). Then add the grated rind and juice of two lemons. Finally, in another bowl, whisk up the egg whites until stiff. Fold them into the mixture, then transfer it all into a 2 litre buttered ovenproof dish. Bake in the oven at 180c for 25-30 minutes.
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