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Served with a quenelle of double cream. |
Ingredients
125g butter, melted
2 tsp grated lemon rind
1 ½ cup caster sugar
3 eggs separated
½ cup self-raising flour
1/3 cup lemon juice
1 1/3 cup milk
Method
1. Preheat oven to 160°C.
2. Grease 6 ramekins.
3. Combine butter, lemon rind, sugar and yolks, stir in flour and lemon juice. Slowly add in milk and mix until smooth.
4. Beat egg whites until soft peaks form. Fold into flour mixture.
5. Pour into ramekins, place ramekins in an oven tray and add enough boiling water till halfway up sides of ramekins.
6. Bake for 35 minutes.
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