1 Preheat the oven to 180°C (160°C fan-forced). Grease six 1 cup ovenproof dishes.

2 Combine butter, rind, sugar and yolks in large bowl. Stir in sifted flour then juice. Gradually stir in milk; mixture should be smooth and runny.

3 Beat egg whites in small bowl with electric mixer until soft peaks form; fold into lemon mixture, in two batches.