150g butter, melted
2 teaspoons finely grated lemon rind
1/3 cup lemon juice
1 ½ cups caster sugar
¾ cup self-raising flour, sifted
1 ½ cups milk
4 egg, separated
icing sugar, to serve
Preheat oven to 180˚C/160˚C fan-forced. Grease six 1 cup capacity ovenproof dishes.
Place melted 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 25-30 minutes or until golden and just set. Dust with icing sugar. Serve.