| Ingredient | Method |
| 20g unsalted butter, melted 30g granulated sugar Half lemon zest 1 A eggs, at room temperature, separated 25ml lemon juice 55g all-purpose flour 85ml milk 1/4 teaspoon salt | 1. Preheat the oven to 180 degrees C. Butter the 3 of 3" porcelain cups and arrange on a large baking pan. 2. In the bowl of a stand mixer, whisk egg yolks and butter until smooth. Whisk in milk, lemon zest and juice. Whisk in sugar and flour until smooth. 3. In a separate medium bowl, beat the egg white at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Add one-quarter of the whites to the lemon mixture and gently fold in. Continue to fold in whites one-quarter at a time. Transfer it to the prepared ramekins. Place the ramekins in a larger pan and carefully pour boiling water around it to a depth of 1 inch. 4. Bake for 25-30 minutes or until slightly golden brown and the center is just set. The cake should spring back when gently touched. Do not open the oven door while the cake is baking. Remove from the water bath immediately and cool on a rack for 10-15 minutes. |
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