The batter separates into a sponge cake layer atop a pudding bottom.
2 eggs, separated
1/2 cup sugar
2 tablespoons flour
1 cup milk
2 tablespoons butter, melted and cooled
1/4 cup fresh lemon juice
2 teaspoons fresh lemon zest
1/2 teaspoon salt
Pre-heat oven to 350. Set 6 ramekins (6 oz each) in a 9x13 baking pan, and set aside. In a large bowl, whisk together egg yolks and sugar until thick and creamy. Stir in flour, milk, butter, lemon juice and lemon zest. In a large, clean bowl, whip egg whites and salt until firm (but not dry) peaks form. Stir one quarter of the egg whites into the yolk mixture until blended, then gently fold in remaining whites. Pour the batter into the ramekins. Pour enough hot water into the baking pan to come one inch up the sides of the ramekins. Bake until cake layers are set and tops are lightly golden, about 30 minutes. Remove ramekins from water bath and let cool to room temperature before serving.
Notes: This is another recipe from my favorite-est magazine in the world, Sunset. I highly recommend getting a subscription to it, especially if you live in the west as it is the magazine of western living.
I pretty much followed the directions on this one - I think in baking there's a little less wiggle room than there is in cooking. I've seen several recipes for ramekins and I've always wanted some so I broke down and bought some for this recipe - if you like baking a lot I think ramekins are a fun investment. And if you buy them at Cost Plus World Market, they're practically free - $2.99 for 4!
The recipe turned out pretty well, I think. Especially if you like lemon. I would probably like this better if it was done with chocolate instead so I might try to find a way to alter it or something... It's also a little bit more technical (is that the right word?) than I typically like but it's a good summer dessert - sort of light and airy and fresh.