3 Large Eggs, Separated
1 Cup Milk
2 Tsp. Lemon Zest
6 Tbsp. Fresh Lemon Juice
2 Tbsp. Unsalted Butter, melted
1/4 Tsp. Salt
6 Tbsp. Flour
1 Cup Sugar
Fresh Berries and Powdered Sugar
Preheat oven to 350° F and set a rack in the middle. Spray six (6 Oz.) ramekins with cooking spray.
Whisk together the egg yolks, milk , lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
Using an electric mixer, beat the egg whites until soft peaks form. Spoon about 1/4 of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy and liquidy.
Place the ramekins into a 9 X 13 inch baking dish. Ladle the batter evenly into the ramekins. Pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45-50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. Dust with powdered sugar and serve with berries.
Can be made a day ahead. Cover with plastic wrap and store at room temperature. Before serving, preheat oven to 350° and place ramekins on a baking sheet; heat for 10-15 minute until warmed through.