Serves 6
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  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. Grease six ramekins with butter.
  3. 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.
  4. With an electric mixer, beat the egg whites together with the salt until soft peaks form. Gently fold in to the lemon mixture.
  5. 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.
  6. Bake for 20-25 minutes until puffed and lightly browned.
  7. Dust the custard cups with icing sugar and serve slightly warm. 

Nutrition Facts

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