Ingredients

1 egg

2 large lemons, juice and zest

¼ cup + 5 tablespoons caster sugar

1 tsp cornstarch

2 tbsp unsalted butter

3 egg, whites and yolks separated

2 tbsp confectioners sugar, for dusting

Directions

This is the list if ingredients.

Preheat the oven to 350 degree celcius.

Break one egg into a saucepan.

Whisk it for a couple of minutes.

This is how it should look like after it has been whisked.

Add the zest of one lemon.

Next, add the juice of one lemon.

Add ¼ cup of sugar.

Then, add the cornstarch.

Give it a through mix. It should look like this.

Set over medium heat and cook stirring constantly until the mixture thickens.

Reduce the heat to low and continue whisking for another minute.

Remove from the heat and stir in the butter.

This is how thick your final mixture should look like.

Take the egg whites in a separate bowl.

Whisk the egg whites. They should increase in volume.

Add 1 tbsp of sugar.

Continue whisking till stiff peaks are formed.

Whisk the remaining 4 tbsp of sugar into the egg yolks, along with the zest and juice of 1 lemon.

Mix this in throughly.

Add in a few spoons of the egg whites into the yolk mixture to lighten them up.

Then fold in the rest of the egg white mixture.

Fold it in gently with a spatula.

Take a ramekin or a oven safe bowl.

Spoon some of the thickened lemon mixture onto the bottom.

Spoon in the lemon curd.

Fill it up to the top.

Divide the mixture equally within different ramekins.

Smoothen them on top with a spatula and line them on a baking tray.

Bake for 15 – 17 minutes until puffed and golden brown.

This is how they should look when they come out of the oven.

Dust with confectioners sugar before serving.