Preheat the oven to 150’c.
Cream the butter until very soft, add the egg yolks and sugar , and beat together .
Add in the sieved flour, the grated rind and juice of the lemon, and then the milk.
Whisk the 2 egg whites until stiff and fold into the mixture.
Pour the custard into 6 ramekins, or tea cups and bake in the preheated oven for 25 mins, or until just set - Or 1 large pie dish (capacity 1.2l) for 40 minutes .
Cool slightly and dredge icing sugar over the top.
When cooked, these puddings have a layer of lemon sponge sitting ontop of a layer of hot lemon curd.
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