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- Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- Grease six ramekins with butter.
- In a large bowl, whisk the egg yolks together with the sugar until light and pale. Whisk in the flour. Gradually whisk in the lemon juice, then the lemon zest and milk.
- With an electric mixer, beat the egg whites together with the salt until soft peaks form. Gently fold in to the lemon mixture.
- Divide the batter amongst the six prepared ramekins. Add enough boiling water to the baking dish so that it comes halfway up the sides of the ramekins.
- Bake for 20-25 minutes until puffed and lightly browned.
- Dust the custard cups with icing sugar and serve slightly warm.
Per serving: 131 kcals, 3.4g fat (1.3g saturated), 21.5g carbs, 19.8g sugar, 4.9g protein, 0.1g fibre, 0.055g sodium
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Gambas al ajillo