This easy, dairy-free, and intensely lemony dessert whips up in a flash.

Recipe: Extract from Nadia: A Seasonal Journal  Photo: Emma Boyd

The mixture magically separates as it cooks, making a smooth, lemon-curdy base with an almost soufflé-like topping.

Makes: 6 serves
Prep time: 5 minutes
Cook time: 35 minutes

INGREDIENTS

4 free-range eggs, separated
400ml can coconut cream
½ cup flour
¾ cup caster sugar
finely grated zest of 2 lemons
1/3 cup lemon juice
icing sugar, for dusting

METHOD

Preheat oven to 160°C. Lightly grease a 6-cup capacity oven dish.

Put the egg whites in a bowl and whisk with electric beaters for 1-2 minutes until soft peaks form. Put the egg yolks, coconut cream, flour, sugar, lemon zest and
juice in another large bowl and whisk for about 1 minute until very smooth.

Add the egg whites to the egg yolk mixture and gently fold to combine until the mixture is smooth. Pour into the prepared dish and bake for 35 minutes until just set – you still want a slight wobble in the pudding’s centre.

Dust with icing sugar and serve by itself or, for an extra-decadent treat, with a scoop of vanilla ice cream.