Ingredients
1 large egg, separated1/3 cup sugar1/3 cup 2% milk1 tablespoon butter, melted1 tablespoon all-purpose flourDash salt2 tablespoons lemon juice1/2 teaspoon grated lemon zestCoarse sugar, edible pansies and fresh mint leaves, optional
Preparation
In a small bowl, beat egg yolk until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the milk, butter, flour and salt. Stir in lemon juice and zest.
In a small bowl, beat egg white until stiff peaks form. With a spatula, stir a fourth of the egg white into lemon mixture until no white streaks remain. Fold in remaining egg white until combined.
Divide between 2 ungreased 6-oz. ramekins or custard cups. Place in an 8-in. square baking dish; add 1 in. of hot water to dish.
Bake at 350° for 25-30 minutes or until tops are golden brown. If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.
