Makes 6 desserts
1 tbs. unsalted butter
3 eggs, separated
1/2 cup super-fine sugar
2-1/2 tbs. flour
1 tbs. lemon zest (Meyer lemons work great in spring)
1/4 cup fresh conventional (or Meyer lemon) lemon juice
1 cup milk
Pinch of salt
Powdered sugar for garnish
Butter 6 custard cups, and place in a baking dish lined with a dish towel.
Whisk egg yolks with the sugar until nice and light, add the flour, zest and juice, then add the milk.
Whip the whites stiff with an electric beater or mixer, fold into milk mixture along with the salt.
Fill cups with batter. Pour hot water into baking pan to reach the halfway mark on the sides of the cups.
Bake at 350 for 20-25 minutes until lightly browned.
Cool and serve in the cups, dusted with powdered sugar.