Ingredients
1/3 cup sugar2 tablespoons all-purpose flour1-1/2 teaspoons grated lemon zest1/8 teaspoon salt1/2 cup 2% milk1 large egg yolk, lightly beaten2 tablespoons lemon juice1 large egg white
Preparation
In a small bowl, combine the first seven ingredients. In another small bowl, beat egg white until stiff peaks form. Gently fold into lemon mixture.
Pour into two ungreased 6-oz. ramekins or custard cups. Place in a shallow baking dish; add 1 in. of hot water to dish.
Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reaches 170°. Allow to cool in water bath for 10 minutes before carefully removing cups to a wire rack. Serve warm or refrigerate.
