Instructions: Heat oven to 180OC.

Butter a 1 litre ovenproof dish.

Grate the zest off the lemons.

Cream butter, sugar, and zest in the food processor.

Juice the lemons.

Add egg yolks to the butter mixture and blend well.

Add the flour and milk alternatively with the processor running.

Add lemon juice and pour the batter into a mixing bowl.

Whisk egg whites until firm but not dry.

Gently fold into the batter and then pour mixture into prepared dish.

Place dish in a roasting dish and pour hot water in to come half way up the side of the dish.

Bake for 1 hour.

Serve with thick cream.

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