- Step 1
Preheat oven to 180C/160C fan forced. Grease six 250ml (1 cup) ovenproof dishes or teacups.
- Step 2
Place the butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.
- Step 3
Use electric beaters to beat egg whites on high until soft peaks form. Use a metal spoon to fold one-quarter of the egg white into the lemon mixture. Gently fold in the remaining egg white.
- Step 4
Spoon mixture into prepared dishes and place in a large baking dish. Pour enough boiling water into baking dish to come halfway up the sides of the smaller dishes. Bake for 25-30 minutes or until golden and just set. Dust with icing sugar, top with cream and sprinkle with extra zest.
Sit the small dishes or teacups on a tea towel in the baking dish. This will stabilise the dishes and act as a buffer for the heat.