(by Marnika Stander)
3 1/2 T. cake flour
3 oz. lemon juice
2 t. finely grated lemon zest
4 eggs, separated
6 oz. caster or superfine sugar
7 oz. milk
2 T. butter, melted
additional softened butter for ramekins
Preheat oven to 350 F.
Combine cake flour, lemon juice, lemon zest, and egg yolks in a mixing bowl.
Set aside 1 oz. sugar, adding the rest to the flour mixture.
Mix thoroughly.
Pour in milk and melted butter, and mix thoroughly.
In a separate mixing bowl, whip egg whites until stiff peaks form.
Add the remaining 1 oz. sugar, and whip together.
Fold egg whites into flour mixture.
Butter 6 heatproof ramekins, and set on a baking tray.
Pour batter into buttered ramekins.
Bake for 15 minutes.
Serve warm.
Serves 6.
(Read Lockdown Lemons, the story that accompanies this recipe.)