Lemon Cups

  1. Preheat oven to 175°C.
  2. Place egg whites in the bowl of a stand mixer equipped with a whisk.
  3. In a separate bowl, thoroughly combine egg yolks and butter.
  4. Mix the milk, flour, sugar, lemon juice, and lemon zest into the buttery yolks to form the batter.
  5. Add salt to egg whites.
  6. Whip egg whites until stiff peaks form.
  7. Fold egg whites into the batter.
  8. Divide batter between four buttered ramekins.
  9. Place ramekins in an oven-safe dish.
  10. Fill dish with hot water until it reaches half way up the sides of the ramekins.
  11. Bake for 30 minutes.
< Find more recipes at mattblagden.com