Lemon Custard Cakes

By michaelmeiner

Ingredients

• 3 large eggs -- separated
• 1/2 cup sugar
• 2 Tablespoons flour
• 2 to 3 Tablespoons grated lemon zest (from 1 lemon)
• 1/4 cup fresh lemon juice
• 1 cup milk
• 1/4 teaspoon salt

Details

Servings 1

Preparation

Step 1

Preheat oven to 350. Butter six 6 ounce custard cups and place them in roasting pan lined with a kitchen towel.

In a large bowl whisk together the egg yolks and granulated sugar until the mixture is light. Whisk in the flour. Gradually whisk in the lemon zest and juice and then whisk in the milk.

With an electric mixer, beat the egg whites and salt until soft peaks form. Add to the lemon mixture. Gently fold in with a whisk (the batter will be thin).

Divide batter among the prepared cups. Place the pan in the oven and fill with boiling water to reach halfway up the sides of the cups. Bake until puffed and lightly browned, about 20 to 25 minutes.