- 150g unsalted butter, melted
- 2 teaspoons finely grated lemon rind
- 1/3 cup lemon juice
- 1 1/2 cups caster sugar
- 3/4 cup self-raising flour, sifted
- 1 1/2 cups milk
- 4 eggs, separated
- icing sugar mixture, to serve
Preheat oven to 180°C/160°C fan-forced. Grease six 1 cup-capacity ovenproof dishes.
Place butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.
Using an electric mixer, beat eggwhites on high speed until soft peaks form. Using a metal spoon, fold one-quarter of the eggwhite into lemon mixture. Gently fold in remaining eggwhite.
Spoon mixture into prepared dishes. Place dishes in a large baking dish. Pour boiling water into baking dish until halfway up sides of smaller dishes. Bake for 25 to 30 minutes or until golden and just set. Dust with icing sugar. Serve.