Butter 8 6oz ramekins and place in a large roasting pan. Bring a kettle full of water to a boil, set aside.

In a large bowl whisk together ¼ cup sugar, flour and salt. In another bowl whisk together the milk, egg yolks, lemon zest and juice. In a third bowl, beat egg whites until soft peaks form, adding the remaining ¼ cup sugar as you are beating.

Add egg yolk mixture into large bowl with flour, stirring until well mixed. Stir in 1/3 of the egg whites until smooth, then gently fold in the remaining whites.

Divide into the ramekins and pour the boiling water into the roasting pan until the water comes half way up the sides of the ramekins.

Bake at 350F for 30-40 minutes, or until top edges start to turn golden, and start to pull away from the edge.

Remove from water bath and allow to cool to room temperature. Cover and chill until cold, about 4 hours. Dust with icing sugar if desired to serve.