Melted butter, for greasing
3 eggs, separated
80g (1/3 cup) caster sugar
310ml (1 1/4 cups) reduced-fat milk
75g (1/2 cup) self-raising flour, sifted
2 teaspoons finely grated lime rind
2 teaspoons finely grated lemon rind
60ml (1/4 cup) fresh lime juice
60ml (1/4 cup) fresh lemon juice
10g (2 teaspoons) butter, melted
80g (1/3 cup) caster sugar, extra
Icing sugar, to dust
Step 1: Preheat oven to 180°C. Brush a shallow 2 litre (8 cup) ovenproof dish with the melted butter to lightly grease.
Step 2: Use electric beaters to whisk the egg yolks and sugar in a medium bowl until thick and pale. Add the milk, flour, lime rind, lemon rind, lime juice, lemon juice and butter. Mix until just smooth.
Step 3: Use clean electric beaters to whisk the egg whites in a small bowl until soft peaks form. Add the extra sugar a spoonful at a time, whisking well after each addition until glossy.
Step 4: Use a large metal spoon to fold the egg white mixture into the milk mixture until just combined. Pour into the greased dish and place in a roasting pan. Add enough boiling water to the roasting pan to reach halfway up the side of the dish. Bake in preheated oven for 50 minutes or until golden and a skewer inserted halfway into the centre of the dessert comes out clean. Set aside for 5 minutes to cool slightly. Serve dusted with icing sugar.
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