Tasmanian lemon pie

2. Using a standing mixer or electric hand beater, cream the butter with the sugar for 4-5 minutes until pale and fluffy.

3. Beat in the egg yolks, then the flour and milk, a little at a time.

4. Add the grated rind and juice of the lemons.

5. Whisk the egg whites until stiff. Using a metal spoon, fold lightly into the mixture to incorporate air.

6. Pour into the baking dish - the mixture should come about 5cm up the side of the dish.

7. Bake in the oven for 25-30 minutes, until slightly brown on top and obviously set, but faintly shuddery.

8. Serve warm with clotted cream.

Cooks Notes:

For the vanilla sugar, you will need sugar that has been stored in a jar with a vanilla pod.