1) Preheat oven to 180C. Lightly grease 4 ramekins (you can use a smaller ramekins)

2) Place flour, sugar and lemon zest in a large mixing bowl and whisk to combine. Make a well in the centre and pour in lemon juice and melted butter. Stir to combine, add egg yolks and mix well. Stir in milk.

3) In a separate clean small bowl of an electric mixer (I used my Kitchen Aid mixer), whisk egg whites until stiff. Fold egg whites into batter and divide mixture evenly between ramekins.

4) Place ramekins in a large roasting dish (I used a square cake pan), filled with cold water to come halfway up the sides of the ramekins and bake for 30-35 minutes until golden.

5) Good to serve warm.