Step 1

Preheat the oven to 180°C. Lightly butter a medium ovenproof serving dish.

Step 2

In a bowl combine the butter and sugar and whisk with an electric beater for 3-4 minutes until light and fluffy. Add egg yolks and beat for a further 2-3 minutes until thick. Fold in the lemon zest, flour and milk then stir in the lemon juice.

Step 3

Whisk the egg whites until they form firm, white peaks then fold into the creamed mixture. Pour into the greased dish and bake for 45-50 minutes or until puffed and golden.

Step 4

Dust with icing sugar and serve with vanilla ice cream.