Aunt Mariah's Lemon Sponge Cups

Ingredients

• 2 tablespoons butter 
• 3  eggs separated
• 0.3 cup flour all-purpose
• 1  lemon zest juiced
• 1.5 cups milk 
• 1 pinch salt 
• 1 cup sugar white

Equipment

• bowl
• oven
• whisk
• ramekin
• baking pan

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Beat butter in a large bowl until smooth and creamy; stir sugar, flour, lemon zest, lemon juice, and salt into butter. Beat egg yolks in a separate bowl until smooth; stir milk into egg yolks. Slowly mix egg yolk mixture into lemon mixture until thoroughly combined.
3. Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Gently fold egg whites into batter. Spoon batter into 6 individual ramekins or souffle cups.
4. Place filled cups into a large baking dish and pour enough hot water into dish to reach partway up the ramekins.
5. Bake in the preheated oven until desserts separate into a custard layer on bottom and a lightly browned sponge cake layer on top, about 45 minutes.
6. Let stand about 10 minutes before serving.