Preheat the oven to 180 degrees.
In a large bowl combine the cottage cheese, sugar and egg yolks. Stir in the flour and lemon rind, and then gradually stir in the lemon juice and milk, until just smooth. Do not over-mix.
Beat the egg whites with a clean electric beater in a clean, dry bowl until soft peaks form. Using a large metal spoon, gently fold the egg whites into the lemon mixture. Spoon into six 250 ml (1 cup) ovenproof dishes.
Place the dishes in a large roasting tin. Pour in enough hot water to come halfway up the sides of the dishes, and bake for 30 minutes or until set in the centre.
Dust with icing sugar, garnish with a slice of lemon or lime, and serve warm.
Recipe extracted from Best of Eating for Sustained Energy by Gabi Steenkamp and Liesbet Delport. (Published by Tafelberg.)