This is another of my favourite low fat desserts. This one is a little time consuming so allow plenty of time to make it, a good hour at least.
3 eggs separated
1/2 cup of castor sugar (super fine sugar in the US)
50gm of apple sauce or 30gm of butter
1 cup of skim milk
1/2 cup of self-raising flour
1/3 cup of lemon juice
1 teaspoon of grated lemon rind
1/2 cup of castor sugar
First off separate the eggs, place the whites in a large bowl for whipping
and the yolks into the baking dish1
Pour the castor sugar into the baking bowl and mix until a smooth paste
Pour in the apple sauce (or melted butter) and milk, again mix until smooth
Then add the self raising flour, lemon juice and lemon rind and mix until smooth
The resulting mixture should be very runny, not at all like a normal sponge mix
Next you need to make the meringue, whip the egg whites until soft peaks
start to appear
Slowly add the second 1/2 cup of castor sugar and whip until the sugar has mixed
in
Then slowly pour the meringue into the sponge mixture stirring until there is an
even consistency
Even now the mixture should still be fairly light
Place the baking dish in a larger container partially filled with water, the
water should come about half way up the side of the mixture
Place in a moderate oven for about an hour, or until set
Serve immediately with ice cream
Enjoy
1To save on the amount of cleaning up you can prepare the sponge part of the mixture in the bowl you are cooking it in. I always do this to help reduce the amount of post cooking washing up