Mix the butter, sugar and 1/8 t salt in a bowl until crumbl. Add the egg yolks and mix well. Stir in the flour until smooth. Add the lemon juice and lemon zest gradually, stirring constantly. Stir in the milk gradually. Beat the egg whites at med speed in a mixing bowl for 1 minute or until frothy. Add 1/8 t salt. Beat at med-high speed until the egg whites are stiff but still moist. Whisk 1/3 of the egg whties intot he batter gently to loosen the mixture. Fold in the remaining egg whites. Spoon or ladle into buttered custard cups until full. Place the cups in an ovenproof baking dish. Pour water into the baking dish to come halfway up the side of the cups. Bake at 325 degrees for 30 minutes or until a knife inserted in the centers come out nearly clean. Let stand for 10 minutes in the water bath. Remove from the water adn dust liberally with powdered sugar. Serve warm, at room temperature, or chilled.
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