Baked Lemon Custard Cups

Note: To make buttermilk place 1 cup milk less 1 tablespoon. Add in 1 tablespoon lemon juice or vinegar, stir and let sit for 5 minutes. Voila!

Preheat oven to 350ºF. Butter your ramekins and place in an oven dish.

Separate your eggs into 2 dishes and set aside. Zest your lemons and set aside.

In a bowl cream together sugar, lemon peel and butter. Add in the egg yolks.

Alternate adding the flour and buttermilk. Finally, add in your lemon juice.

In another bowl with clean beaters, whisk your egg whites until stiff but not dry, about 3–4 minutes. Fold the egg whites into your batter. Pour into the ramekins.

Fill the baking dish up with hot water so that it comes up to about halfway up the sides of the ramekins. Bake for about 35 minutes or until the centre is set and slightly browned.

These may be eaten warm, or cool completely, cover and refrigerate. Enjoy!