Step 2

Beat the egg yolks and 1/3 cup (75g) caster sugar with electric beaters until thick and pale. Beat in the milk, cream, lemon zest and juice, then fold in the flour. In a clean bowl, whisk the eggwhites with electric beaters until frothy. Add the cream of tartar and extra 2 tablespoons caster sugar, then whisk until smooth and glossy. Fold one-third of the meringue into the batter to loosen, then fold in the remainder. Pour into pie dish and bake for 30-35 minutes until set and pale golden.