Butter an ovenproof dish and dust with icing sugar.
Beat the yolks with the castor sugar and lemon zest, adding a squeeze of juice.
Beat the egg whites together until stiffened and fold into the egg yolk mixture using a metal spoon.
Turn the mixture into a dish and shape into an omelette, making a hollow down the centre.
Dust with icing sugar.
Bake in a preheated 180 °C oven for seven to 10 minutes, until lightly browned.
Spread the orange slices over the cooked omelette and slide onto a warm serving dish.
Flip over with a knife.
Dredge with icing sugar and score with a hot skewer.
Surround with caramel sauce, garnish with orange shreds and serve immediately.
To make the caramelised oranges, melt two thirds of the sugar slowly in a heavy-based saucepan.
When bubbly and brown, pour over 425 ml water.
It will fizz dangerously, so take care.
Add the remainder of the sugar and bring to the boil again, stirring, until syrupy.
With a zester, pare the rind of two oranges and simmer the shreds in the syrup.
Put the orange segments into a bowl and pour over the cooled sauce.
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