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Ingredients
- 1 lemon, juice and zest
- 2 large eggs, separated
- 4 ounces caster sugar
- 1 ounce plain flour
- 2 ounces fine polenta or corn meal
- 1/2 ounce unsalted butter, soft
- 1 cup whole milk
Method
- Preheat the oven to 180 C / 350 F. Grease six small-medium ramekins with vegetable oil spray
- Place the sugar, plain flour, fine polenta, lemon zest and egg yolks in a big bowl and mix. Add the soft butter and lemon juice and stir. Slowly add the cup of milk to the batter and mix gently
- Place the egg whites in a clean bowl, add the pinch of salt and whisk until soft peaks are formed. Gently fold the egg whites into the lemon mixture. Carefully transfer the mixture to the greased ramekins
- Place gently into a deep oven tray and fill with hot water to about halfway up the tin. Transfer carefully to the oven and bake for 25 to 30 minutes until browned on the top
- Leave to cool for about 10 minutes. Dust icing sugar on top and serve warm
