Lemon Delicious

2 medium lemons
3 eggs, separated
1 cup (220g) caster sugar
1/4 cup (35g) SR flour
2 cups (500ml) milk

Preheat oven to 180 degrees. Lightly grease four 250ml ramekins.
Grate the rind and squeeze the juice from the lemons; you will need two teaspoons of rind and half a cup of juice for this recipe. Beat the egg yolks and sugar in a small bowl with an electric mixer until thick and creamy.
Transfer the mixture to a large bowl. Stir in the sifted flour, rind, juice then milk until combined.
Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Fold egg whites into lemon mixture in two batches. Pour mixture evenly into the prepared dishes. Place in a baking dish wiht enough cold water to come halfway up the sides of the dishes.
Bake in oven for about 45 minutes or until browned lightly. Stand puddings for ten minutes.

Source: Jules, My Cook Book