Beat together the egg yolks, lemon juice, lemon zest and butter until thick. 2. Combine the sugar, flour, salt and cinnamon; add alternately with milk to the yolk mixture, beating well after each ...
Mix in the flour and then add the milk to make a smooth batter. Stir in the lemon juice and zest. In a separate bowl whisk the egg whites to stiff peaks. Fold into the batter in 3 increments ...
This Hugh Fearnley-Whittingstall's version of that cosy favourite, lemon delicious pudding. On cooking ... a jug of double cream or a bowl of thick fresh yoghurt for everyone to help themselves.
Cream the butter with the sugar and lemon zest. Beat in the egg yolks one ... Bake in the oven for 40–45 minutes until the pudding is golden brown. Serve hot or warm, with or without cream.
A lemon and Swiss roll amaretti trifle is to be the official pudding for the Queen's Platinum ... mandarins - amaretti biscuits and whipped fresh cream. It is topped with more amaretti biscuits ...