 | | Directions |
- Cream together the butter and sugar.
- Add in the flour and salt, then the lemon juice and lemon zest.
- In a seperate bowl, beat the egg yolks and stir in the milk until combined. Add this mixture into the rest of the batter.
- In a copper or stainless steel mixing bowl, whisk the egg whites until stiff peaks form.
- Fold the egg whites into the batter just until incorporated.
- Coat the inside of each cup with non stick cooking spray and divide the batter amoung the 8 custard cups.
- Place the cups into a baking pan that has 1/4 inch of hot water in the bottom.
- Place the baking pan into a 350°F oven for 45 minutes.
- When done, each cup will have a cake top and a custard bottom.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: 8 custard cups, baking pan, 2 mixing bowls
Servings: 8
|  | | Ingredients | | - | | 2 tablespoons butter - at room temperature |
| - | | 1 cup sugar |
| - | | 1/4 cup flour |
| - | | 1 pinch salt |
| - | | 1 lemon - zested |
| - | | 1/3 cup lemon juice |
| - | | 3 eggs - separated |
| - | | 1 1/2 cups milk |
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