This recipe is word-for-word lifted from the May 2004 edition of Gourmet Travellers - one of those rare editions that is full of many good recipes.. rather than the one..
2 eggs, separated
220 gm (1 cup) caster sugar
1 tablespoon plain flour, sifted
2 tablespoons self-raising flour, sifted
Finely grated rind of 2 lemons
1/2 cup lemon juice
1 cup milk
20gm unsalted butter
Icing sugar and thick cream, to serve
Using a wooden spoon, beat egg yolks and two-thirds of the sugar until pale, then stir in the flours and combine well. Add lemon rind, juice, milk and melted butter and combine well. In a separate bowl, whisk egg whites until soft peaks form, gradually add remaining sugar and whisk until stiff peaks form. Fold egg whites into lemon mixture, in two batches, until just combined. Pour into a greased 1 litre ovenproof dish and place in a deep roasting pan, then pour in enough boiling water to come halfway up side of dish and bake at 180 degrees celcius for 45 minutes or until puffed and golden. Dust with icing sugar and serve with thick cream passed separately."