Light & airy custard palate pleazer after any meal.

Can be topped with fresh fruit or cold compote. Sooo good you want to eat them all.

You’ll need:

1/4 Cup Unbleached White Flour
1 Cup Organic Sugar
1/4 teaspoon Sea Salt
2 Tablespoons melted Butter
1/3 Cup freshly squeezed Lemon Juice
1 teaspoon fresh Lemon Zest
1-1/2 Cups Organic Milk
3 Egg Whites stiffly beaten to soft peaks
3 Slightly beaten Egg Yolks
Fresh Strawberries or other fresh fruit cut up or mashed (optional)
Unsweetened Shredded Coconut (optional) – coat custard cups after greasing with sprinkling of shredded coconut before adding lemon mixture

8 glass custard cups greased
1 cookie sheet or other shallow pan
1 large mixing bowl
350 degree oven for about 45 minutes

To prepare:

Preheat oven. Place greased custard cups on cookie sheet. Mix flour, sugar, and salt together in mixing bowl. Stir in melted butter. Add lemon juice & zest and mix. Add beaten yolks and milk. Whip egg whites to soft peaks and gently fold through batter which will be very liquidy. Ladle mixture into greased custard cups till 3/4+ full. Place pan in middle of oven and pour water into pan about 1/2 “ up the sides of the custard cups. Carefully push in rack and bake for about 45 minutes until cake tops are formed and slightly brown. Carefully pull rack from oven and remove cups. Refrigerate till cool. To serve them, they can be eaten from the cups or inverted and topped with your favorite crushed fruit, berries or whipped cream.