Preparation time: 15 mins
Cooking time: 35 mins
Serves 4

2 eggs, separated
Juice of 3 lemons
1/2 cup caster sugar
3/4 cup low-fat milk
1/3 cup self-raising flour
2 Tbsp cornflour
1 Tbsp pure icing sugar, for dusting

1 Preheat oven to 180°C. Put egg yolks, ²⁄³ cup lemon juice, ¼ cup sugar, milk, flour and cornflour in a medium mixing bowl and beat until combined.

2 Put eggwhites and remaining sugar in a small bowl and beat with electric beaters until thick and glossy. Using a large metal spoon, gently fold eggwhite mixture into lemon mixture. Spoon mixture into 4 x 1-cup ovenproof dishes or ramekins.

3 Put filled dishes in a large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dishes. Bake for 30-35 minutes or until tops are golden and set. Dust with icing sugar and serve immediately.

Photo by Chris L Jones