Powdered sugar
for dusting
1. Preheat the oven to 350°F (180°C).
Lightly coat eight 6-ounce (175 ml)
ramekins with cooking spray.
2. Put the zest, ¼ cup (60 ml) of the
sugar and the butter in a medium
bowl. Using a hand mixer, mix on
low speed until blended. Add
remaining sugar, lemon juice, egg
yolks and milk. Mix on low speed
until combined, about 30 to 40
seconds. The mixture may look
curdled – that is okay.
3. In a clean bowl, beat the egg
whites, salt and cream of tartar
with
a clean whisk attachment
until stiff, but not dry. Gently fold
the egg whites into the lemon
mixture, followed by the flour.
Divide the mixture among the
prepared ramekins. Place the
ramekins in a shallow pan and
add boiling water until it reaches
halfway up the sides of the
ramekins. Place the pan in the
preheated oven and bake for 45
minutes. Remove carefully from
the hot water bath and place on
a rack to cool.
These cakes may be served warm
or cold, either in the ramekins or
loosen the edge of each cake with
a thin-bladed knife, inverting and
serving on a dessert plate.
Sprinkle with powdered sugar
for garnish.
Nutritional information per serving:
Calories 207 (33% from fat) • carb. 30g
• pro. 5g • fat 8g • sat. fat 4g
• chol. 98mg • sod. 103mg • calc. 67mg
• vit. C 1mg (2% DV) • fiber 0g
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