Visitors to the Dandenongs at this time of year should, if necessary, detour slightly to ensure they are able to visit local orchards or purchase produce from farmers' markets or roadside stalls!

Apart from truly fresh vegetables on offer, there is always an abundance of lemons during Winter! My own trees are already laden, so it is time to indulge in a favourite old family recipe...

Serves 4

INGREDIENTS
60g softened butter
1/2 cup castor sugar
1/3 cup self raising flour
Zest and juice of 2 large lemons
2 free range eggs, separated
250ml milk

METHOD
Preheat oven to 170°C.
Cream together the butter, castor sugar and lemon zest.
Lightly whisk the egg yolks and stir in.
Add half the milk and the flour and mix in lightly.
Stir in the remainder of the milk and the lemon juice.
Whisk the egg whites until stiff, fold in gently but thoroughly.
Pour or spoon the mixture into a lightly buttered 1 litre ovenproof
casserole, place into a roasting pan half filled with water.
Bake for 50-60 minutes. Serve at once with light cream.

(We used butter, milk and cream from Bonny the cow and eggs from our chooks, but I assure you this is not essential!)

Ann Creber (The Good Life on 3MDR 97.1 FM, streaming on www.3mdr.com - Live
to air Monday 3.00-5.00 P.M.)

https://anncreberscollections.wordpress.com