Preheat the oven to 170°C.
Mix the softened butter with the sugar with a whisk until a sandy texture is obtained.
Separate the eggs. Add the yolks into the butter and sugar mixture and mix well. Reserve the egg whites in a separate bowl.
Add the flour and whisk until a homogeneous mixture is obtained.
Add the zest and juice of the lemon, then whisk to combine.
Pour in the whole milk and whisk again.
Beat the reserved egg whites until they form stiff peaks (bird's beak), then gently fold them into the lemon mixture.
Pour the preparation into an individual buttered baking dish.
Bake for 35 minutes. The mixture should be just set and golden on top.
Dust lightly with icing sugar and serve warm.
Cook it hands-free.
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