I made these the other day with some frozen Meyer lemon juice I had in the freezer, and I made a note to give all of you this recipe, one of my faves. These small desserts are perfect when served with fresh summer berries and can be made with conventional lemon, lime, or Key lime juice. Just make sure to always use fresh-squeezed juice—nothing from a jar or bottle will work quite as well.
1 T. unsalted butter
3 eggs, separated
1/2 c. super-fine sugar
2-1/2 T. flour
1 T. lemon zest
1/4 c. fresh lemon juice
1 c. 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, then add the flour, zest, and juice. Add the milk.
Whips the whites stiff with an electric beater or mixer, then fold into milk mixture along with the salt. Fill cups with batter. Pour hot water into baking pan to reach half way up 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, and pass a bowl of the season’s first strawberries once they come to market.
Makes 6 desserts.