Directions

1. Add your butter and milk to the mixing bowl then heat up the mixture until the butter is melted for 3 minutes / 160°F|70°C / speed 1 / stir. While your milk heats up, separate the egg white from the egg yolk, set aside for later.

2. Once melted, add your cream cheese, egg yolk, lemon zest and half of the sugar to the mixing bowl. Whip up with the butterfly whisk inserted for 1 minute / speed 3.

3. Scrape down the sides of the mixing bowl and add the flour and cornstarch. Mix for 20 seconds / speed 4. Empty into a medium sized bowl and clean the mixing bowl out well.

4. Add your egg white and cream of tartar to the mixing bowl and with the butterfly whisk inserted, whip for 4 minutes / speed 4. Halfway through whipping, slowly add the remaining sugar until fully combined.

5. Line a 7 inch cake tin with baking paper and preheat your oven to 160°C / 320°F. You should disable the fan, if possible, to stop the top from cracking. Fold your egg white carefully into your cheese mix, then place cake tin into a bain-marie with half-way up of the water and cook for about 60 minutes or until done.

6. Remove from cake tin and allow to completely cool before serving.

7. Enjoy your dish!