Hot Lemon Custard Cakes

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1/8 cup unsalted butter, room temperature, for custard cups
• 3 large eggs, separated
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 teaspoons lemon zest, grated (from 1 lemon)
• 1/4 cup fresh lemon juice
• 1 cup milk (i used evaporated milk)
• 1/4 teaspoon salt
• powdered sugar, for dusting

Recipe

• 1 preheat oven to 350ºf. set a kettle of water to boil. butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan. (dish towel prevents cups from sliding when moving the roasting pan.)
• 2 in a large bowl, whisk egg yolks and sugar until light; whisk in flour. gradually whisk in lemon juice, then milk and lemon zest.
• 3 with an electric mixer, beat egg whites and salt until soft peaks form. add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
• 4 divide batter among prepared custard cups, place baking dish in oven and fill with boiling water to reach halfway up sides of cups.
• 5 bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes.
• 6 serve slightly warm or at room temperature, dusted with confectioners’ sugar.