serves 6

  • 25 g (45 ml) cake flour
  • 80 ml lemon juice
  • 10 ml fine lemon zest
  • 4 eggs, separated
  • 140 g (175 ml) caster sugar
  • 200 ml milk
  • 30 ml butter, melted

Preheat oven to 180 ºC. Butter 6 ramekins and put them on a baking tray. Combine flour, lemon juice, zest and egg yolks in a mixing bowl. Keep 30 ml caster sugar to one side. Add the rest of the caster sugar to the flour mixture. Beat well. Add milk and melted butter and beat well. Beat egg whites until stiff and add 30 ml caster sugar. Beat well. Fold egg whites into the mixture and spoon into buttered ramekins. Bake for 15 minutes. Serve warm.