220g (1 cup) caster sugar
125g unsalted butter, softened + 20g extra, for greasing
2 tsp finely grated lemon rind, + extra, to serve
4 free-range eggs, separated
80ml lemon juice
75g (½ cup) plain flour
310ml (1¼ cups) milk
Icing sugar, to dust
Mint sprigs and crème fraiche, to serve
Preheat oven to 160°C. Lightly grease eight 1-cup (250ml) capacity ovenproof ramekins with butter.
Using an electric mixer, beat the sugar, butter and lemon rind in a medium bowl until pale and creamy (about 1 minute). Fold in the lemon juice, then add the egg yolks one by one, beating well after each addition (the mixture will curdle and resemble scrambled eggs at this point). Beat in the flour and then the milk on low speed until combined.
In a separate large bowl, beat the egg whites using an electric mixer on high speed until firm peaks form. Using a large metal spoon gently fold half of the egg whites through the butter mixture then fold through the remaining egg whites until just combined.
Gently spoon mixture into prepared dishes. Place the dishes in large ovenproof baking tray. Pour boiling water into the baking tray to reach halfway up the side of the dishes. Bake in preheated oven for 35 minutes or until golden and just set.
Dust with icing sugar, sprinkle with extra zest, garnish with mint sprigs and serve with crème fraiche, if desired.