Method:
1 Preheat oven 200°C fan forced. Using 1 tbs lemon butter, lightly grease 2 ramekins, add white sugar and turn to coat.
2 Using an electric mixer beat the egg whites until soft peaks form. Gradually add the sugar 1 tbs at a time, beating constantly until meringue is thick and glossy.
3 Combine remaining 2 tbs lemon butter and corn flour in a bowl and carefully fold into the egg whites, spoon into the prepared moulds, place on a baking tray and bake for 8-10 minutes or until puffed and light golden.
4 Dust with icing sugar and serve immediately