Combine flour and a small amount of lowfat milk in a bowl.

Stir until the mixture is smooth and free of lumps.

Gradually add the remaining lowfat milk, sugar, and salt.

Mix well until all ingredients are incorporated.

Transfer the mixture to a pot.

Bring the mixture to a boil over medium heat, stirring constantly to prevent sticking.

Once boiling, remove the pot from the heat.

Stir in the grated lemon peel.

Gently fold in the whisked egg yolk froth.

Carefully fold in the beaten egg whites to stiff peaks, ensuring not to deflate them.

Butter a casserole dish to prevent sticking.

Pour the prepared mixture into the buttered casserole dish.

Bake at medium heat (approximately 350°F or 175°C) for 20 minutes, or until golden brown and set.

Remove from the oven and let cool slightly before serving.

Serve warm.