Serves: 4

Ingredients:

• 2 large eggs, separated
• 160ml semi-skimmed/whole milk, hand warm
• 2 tsp lemon zest (from 2 lemons)
• 60ml lemon juice (from 2 lemons)
• 40g unsalted butter, melted
• pinch salt
• 30g plain flour
• 130g caster sugar

Method:

1. Preheat oven to 160°C Fan/Gas Mark 4. Move shelf to bottom.
2. Grease and flour x4 (240ml) ramekins.
3. In large Pyrex bowl; Fork whisk egg yolks, milk, zest, juice, butter, and salt.
4. Whisk in flour and sugar until smooth.
5. In large mixing bowl; Whisk egg whites until soft peaks form. (Elf hats).
6. Spoon ¼ egg whites into lemon mixture. Whisk until smooth.
7. Fold remaining whites into lemon mixture until smooth, with spatula. Should be light, foamy, and liquidy.
8. Place ramekins into 14x10" Pyrex roaster, rested on a cloth to prevent slipping.
9. Pour batter into ramekins. (Almost to top).
10. Pour 500ml room temp water into roaster.
11. Bake for 40-45 mins or until cakes are puffy and light golden.
12. Remove ramekins from roaster using tongs. VERY HOT WTER. Cool for 10 mins before serving. (Will sink slightly).
13. Dust with icing sugar (optional).

Tip: Can be made one day prior to serving. Once baked and cooled, store in tub at room temp. Reheat at 160°C Fan/Gas Mark 4 for 10-15 mins.