5-6lemon verbena leaves or 1 tsp dried leaf -optional
70gbutter
¼cup(50g) sugar
2tbspmild honey or use extra sugar
3eggs, separated
2lemons
½cup(70g) self-raising flour
Instructions
Preheat the oven to 170°C. Grease a 20 x 25cm baking dish.
If using the lemon verbena, first heat the milk in a small saucepan until hot (do not boil). Remove from the heat, add the verbena and leave to infuse for 15 minutes. Remove the leaves.
Place the butter, sugar and honey in a bowl and use an electric beater to mix until fluffy and creamy. Add the egg yolks and zest of 1 lemon. Beat again to combine.
Sift over the flour and use a spatula to fold into the egg mixture, followed by the infused milk.
Juice the lemons – you want about one-third of a cup of juice – and stir through the mixture. It will be quite a runny batter.
Place the egg whites into a bowl and use clean beaters to whisk until soft peaks form. Fold this through the lemon mixture then pour into the prepared dish. Sit the dish inside a roasting tray and pour boiling water into the tray to come halfway up the sides of the dish. Bake for 25-30 minutes until the lemon delicious is just set - a little wobble is fine. Serve with cream or vanilla ice cream.