30g soft butter
¾ cup caster sugar
¼ cup self-raising flour
1 teaspoon finely grated lemon rind
¼ cup lemon juice
2 eggs, separated
150ml milk
Icing sugar

1. Cream butter and sugar, blend in the flour, lemon rind and juice. Mix well.
2. Whisk in the egg yolks and milk.
3. Whisk egg whites until soft peaks form. Gently fold egg whites into the lemon mixture.
4. Spoon mixture into 4 X ¾ cup lightly greased ramekins.
5. Cover tightly with foil. Place ramekins into perforated tray.
Steam 100°C for 10 minutes.
6. Sprinkle with icing sugar and serve immediately.
7. Cream butter and sugar, blend in the flour, lemon rind and juice. Mix well.



Serves 4

Note: Mixture makes 10 X ½ cup Chinese tea cups