This moist lemon ... bubbles. Bake for 35-40 minutes, or until the sponge is lightly golden-brown, coming away from the sides of the tin and a skewer inserted into the middle of the cake comes ...
On cooking, the batter separates, leaving a pool of lemon curd-y sauce at the base of the dish and a tender, light sponge on top. The recipe ... Bake for about 50 minutes until the pudding is ...
In it, combine condensed milk, lemon zest and juice, and egg yolks. Whisk until thoroughly combined and homogenous. Filling will resemble pudding. Once crust is baked, remove from oven but leave ...