• 1 Tablespoon butter for buttering the baking dish

• 6 large eggs separated

• 2 cups mile (I use whole)

• 2.5 Tablespoons grated lemon zest

• ½ cup lemon juice

• 1 ½ cups sugar

• ½ cups all purpose flour

• ½ tsp salt

Heat oven to 325 degrees.  Butter baking dish or ramekins. I use either a 9×13 baking dish or 10-11 ramekins.    You need a roasting pan large enough to put the baking dish or all of the ramekins inside and then be able to add hot water to the pan.  Separate the eggs and put the whites in a bowl large enough to whip them.  In a medium sized bowl combine the yolks with the milk, lemon zest and lemon juice.  In a large bowl, combine the sugar, flour and salt.  Add the wet mixture (yolks, zest and juice) to the dry mixture and stir until blended.  Using an electric mixer, whip the egg whites until soft peaks form.  Fold the whipped egg whites, about 2 cups at a time, into the bowl with the lemon batter until it is all combined.  Be careful not to over mix so that it goes flat.  Spoon the mixture into the prepared pans.  For the 6 oz ramekins, I fill them up until about ½ inch from the top.  Set the baking dish or ramekins inside the larger roasting pan and add hot water until it reaches about halfway up the sides of the baking dishes.  Bake for about 30-35 minutes or until set.  The top will puff up and become golden, but the bottom will still be very soft.  Remove from the oven and from the roasting pan and set the baking dish(s) on a wire rack to cool for 30 minutes.  Best served warm or at room temperature.

*This recipe works well cut in half if you don’t want to make so much.