English Bittersweet Lemon Puddings

• 1 tablespoon unsalted butter
• 3 eggs, separated
• 12 cup superfine sugar
• 2 12 tablespoons flour
• 1 tablespoon lemon zest
• 14 cup fresh lemon juice
• 1 cup milk
• 18 teaspoon salt
• powdered sugar (garnish)

1. Butter 6 custard cups, and place in a baking dish lined with a dish towel.
2. Whisk egg yolks with the sugar until nice and light, add the flour, zest and juice, then add the milk.
3. Whip the whites stiff with an electric beater or mixer, fold into milk mixture along with the salt.
4. Fill cups with batter.
5. Pour hot water into baking pan to reach the halfway mark on the sides of the cups.
6. Bake at 350 degrees F for 20-25 minutes until lightly browned.
7. Cool and serve in the cups, dusted with powdered sugar.

unsalted butter, eggs, sugar, flour, lemon zest, lemon juice, milk, salt, powdered sugar

Taken from www.food.com/recipe/english-bittersweet-lemon-puddings-482367 (may not work)