1/3 cup granulated sugar

      1 tbsp all-purpose flour
      Pinch salt
      1/3 cup milk
      1 tbsp  butter, melted
      1 egg separated
      1 tsp finely grated lemon rind
      2 tbsp lemon juice

In large bowl, whisk together 2 tbsp of the sugar, flour and salt; whisk in milk, butter and egg yolk. Whisk in lemon rind and juice.

In separate bowl, beat egg white until soft peaks form; beat in remaining sugar, 1 tsp) at a time, until stiff peaks form. Stir about one-quarter into lemon mixture; fold in remaining egg white.

Scrape into two 3/4-cup ramekins. Place in 8- x 4-inch loaf pan. Pour enough boiling water into pan to come halfway up sides of ramekins.

Bake in centre of 350°F toaster oven or oven until top is lightly browned and set, about 20 minutes. Remove from water. Let cool on rack for about 30 minutes. Serve warm or cool.