Use a little of the butter to grease a 1 litre ovenproof dish.
Separate the eggs, placing the egg whites in one large bowl and egg yolks into another large bowl.
Add the butter, sugar and lemon rind (if using) to the egg yolks and beat until they become thick & creamy. Add the milk and sifted flour to the mixture and fold in.
Chop up or crush the fresh pineapple and stir into the mixture to combine.
Now whisk the egg whites with an electric whisk (using clean whisk attachments – see notes above) until they form soft peaks.
Scrape the egg white into the pineapple mixture and gently fold in. Pour the mix into the prepared dish.
Bake in the centre of the oven for 40 minutes until the dessert is firm and has turned golden brown.
Leave to stand for a few minutes before dusting with the icing sugar / powdered sugar.
