1. Separate eggs. Add sugar to egg yolks in small bowl, beat with an electric mixer until thick and creamy. 2. Gradually beat the milk in on low speed, then the sifted flour and lemon juice. Pour the mixture into a large bowl. 3. Beat the egg whites until soft peaks are formed. Fold the egg whites into the egg yolk mixture, in two batches 4. Pour the mixture into a deep ovenproof dish. Stand the dish on a baking tray with high edges, add enough boiling water to the baking tray so it comes half way up the side of the ovenproof dish. (This will make it cook in two separate layers, giving you a spongy top and a lemony sauce underneath) 5. Bake in moderate oven for about 45 minutes or until firm to touch. Sprinkle the top with a little icing sugar if desired. Recipe from: The Australian Womens Weekly: Basic Cookbook Posted to FOODWINE Digest 20 Feb 97 by Milla Edling <stephen.marriott@VIRGIN.NET> on Feb 20, 1997.
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