Ingredients
3 large eggs, separated
1-1/2 cups milk
1-1/2 tablespoons unsalted butter, softened
¾ cup sugar
¼ cup flour
2 large lemons (5 tablespoons juice and grated zest of both lemons)
pinch salt
nonstick cooking spray
1 tablespoon powdered sugar
Procedure
Preheat oven to 350 degrees.
In the bowl of an electric mixer, beat the egg whites with a pinch of salt until
stiff. Set aside. In a medium bowl, whisk together the milk and the egg yolks
until well blended. Set aside.
Clean the bowl of the electric mixer. Cream together the butter and sugar.
Add the flour, lemon juice, lemon zest and pinch of salt. Stir well. Add the milk/yolk mixture and beat until smooth. Fold in stiffly beaten egg whites.
Spray 6 6-ounce ramekins with nonstick vegetable spray. Put in a water bath
With hot water coming two-thirds of the way up the ramekins. Bake 45 minutes. When finished, cake with rise to the top and custard will remain on the bottom. Refrigerate until cold. Spinkle each with powdered sugar before serving.
Serves 6
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