Lemon Custard Cakes

The lemon pudding was so good that I am now craving lemon desserts. This appeared on Two Chums Blog today and I knew I would be making them this weekend.
Lemon Custard Cakes
(Modified from a Martha Stewart recipe)

Soft, room temperature butter, for custard cups

3 large eggs, separated

1/2 cup granulated sugar

2 tablespoons all-purpose flour

Grated lemon zest from 1 lemon

1/4 cup fresh lemon juice

1 cup whole milk (you can also use almond milk or coconut milk)

1/4 teaspoon salt

Powdered sugar, for dusting

Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups (Pyrex works well). Place a dish towel in the bottom of a baking dish covering the bottom..

Separate egg yolks from the whites.
In a large bowl, whisk yolks with sugar till light. Then whisk in lemon juice,zest and milk.
Mix and beat whites until soft peaks form. (remember that room temp whites always beat up better and lighter)
Fold the beaten egg whites to lemon batter, gently with the whisk. Batter will be quite liquidy. Divide batter between 6 custard cups and place on top of the towel lined baking dish. Place on rack in oven but before closing door, pour the boiling water till water reaches 1/2 way up sides of custard cups. Bake 20-25 minutes, until puffed and lightly browned. Cool for a few minutes and then sprinkle with powdered sugar.

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