Ingredients
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⅔ cup sugar + more for dusting
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2 large eggs, separated
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⅔ cup low-fat milk
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¼ cup fresh lemon juice
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1 tbsp lemon zest
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¼ cup flour
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¼ tsp salt
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Fresh berries
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Cooking spray
Steps
1
Spray 6 (3 oz) ramekins with cooking spray, dust with sugar and set aside. Preheat the oven to 350°F. Using an electric mixer, beat together egg yolks, milk, lemon juice, and zest. Whisk until smooth.
2
Sift the flour and the sugar and slowly beat into the lemon mixture with the salt. In a separate bowl, whisk egg whites until soft peaks form, and gently fold into the lemon mixture.
3
Carefully transfer batter into greased ramekins and set in a roasting pan. Pour water into the pan until it reaches halfway up the sides of the ramekins.
4
Bake for 20 min. or until cakes are springy and golden brown on top. Serve warm or at room temperature with fresh berries.
