Instructions: Prepare 6 ramekins with caster sugar. Preheat oven to 220C/gas 7. Separate the eggs. Finely grate the zest of the lemons and squeeze the juice.

Beat yolks, lemon juice and zest and 2tbsp caster sugar in a wide mixing bowl until light and creamy.

Whisk egg whites with a small pinch of salt until it forms fluffy peaks.

Whisk in 1tbsp sugar to stiff peaks. Whisk in the rest of the sugar to stiff peaks.

Fold meringue into lemon mixture very lightly.

Pour into prepared ramekins, levelling tops. Bake for 4 or 5 minutes in preheated oven until well risen and golden.

Dredge with icing sugar and serve with a sprig of sweet cicely to garnish.

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