For the cream:
Fill a saucepan with water and gradually add the REGILAIT powdered semi-skimmed milk. Bring to the boil.
Put the egg yolks, sugar and lemon zest in a bowl and beat well until you get a creamy mixture. Mix in the flour.
Little by little add the boiling milk while stirring constantly. Put back on the heat. As soon as the mixture thickens up, remove from the heat.
Squeeze the lemons and add the juice to the cream.

For the meringue:
Beat the egg whites into stiff peaks, then add the 50g of sugar and beat vigorously.

Pour the cream into 4 small ramekins and cover with the meringue.
Grill in the oven for 3 to 4 minutes until golden brown.

Allow to cool and place in the fridge. Serve cold.

Chef’s tip:
To get perfect peaks, start off by adding a pinch of salt.