Lime or Lemon Pudding

3 eggs, separated

Finely grated rind and juice of 4 limes or

2 large lemons.

225g caster sugar

1 tablespoons butter

4 Tablespoons flour

300 ml milk

Pinch of salt

Beat egg yolks and lemon rind together until light. Gradually add sugar and lemon juice beating until fluffy. Add melted butter. Gently stir in sifted flour and milk.

Beat egg whites with salt until they form stiff peaks. Using a large metal spoon, lightly fold lemon mixture into the beaten egg whites.

Pour mixture into a buttered baking dish and bake in a moderate oven (180 C) for 35 - 40 minutes or until it feels springy to touch and a golden colour.

Serve warm.

 

 

 

Tahitian Limes need to be left on the tree to ripen. They will turn yellow, just before they drop off. They have mellowed in acidity, have a magical scent and taste divine. They will also store longer than those picked green. Unfortunately all the commercial ones are picked green and never reach the quality of those left to ripen on the tree nor do they store. Solution grow your own! If I was only able to have one citrus tree it would be a TAHITIAN LIME.