This sweet treat -- courtesy of Once Upon a Chef -- has become quite the staple in our team-building events! Learn how to recreate this delicious dish in your own home by following the recipe below:
What You'll Need:
3 large eggs, separated
1 cup milk (low fat or whole)
2 teaspoons lemon zest, from 2 lemons
6 Tablespoons fresh lemon juice, from 2 lemons
1/4 teaspoon salt
6 Tablespoons all-purpose flour
1 cup sugar
Fresh berries and Confectioners' sugar, or serving (optional)
What to Do:
Preheat the oven to 350 degrees and set a rack in the middle position.
In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter and salt. Add the flour and sugar and whisk until smooth.
In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about 1/4 of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light and foamy and liquidy.
Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that's okay). Dust with Confectioners' sugar and serve with berries, as desired.