Step 1

Preheat the oven to 180oC / 160oC Fan / 350oF.

Step 2

Use a little of the butter to grease a 1 litre ovenproof dish.

Step 3

Separate the eggs, placing the egg whites in one large bowl and egg yolks into another large bowl.

Step 4

Add the butter, sugar and lemon rind (if using) to the egg yolks and beat until they become thick & creamy. Add the milk and sifted flour to the mixture and fold in.

Step 5

Add the drained crushed pineapple and mix to combine.

Step 6

Now whisk the egg whites with an electric whisk (using clean whisk attachments - see notes above) until they form soft peaks.

Step 7

Scrape the egg white into the pineapple mixture and gently fold in. Pour the mix into the prepared dish.

Step 8

Bake in the centre of the oven for 40 minutes until the dessert is firm and has turned golden brown.

Step 9

Leave to stand for a few minutes before dusting with the icing sugar / powdered sugar.

Step 10

Serve and enjoy!