Preheat oven to 350°F.
Use approximately 1 Tablespoon of the melted butter to brush the inside of six, 8-ounce ramekins; set aside. (Let the remaining butter cool slightly.)
In a large bowl, beat together butter, egg yolks, lemon juice and lemon zest. In a small bowl, combine sugar, flour and salt: add alternately with the milk to the egg mixture.
In a separate large bowl, beat egg whites until firm peaks form. Fold egg whites into lemon mixture.
Pour batter into the prepared ramekins and set the ramekins in a large baking dish. Pour hot water into the baking dish to a level about halfway up the side of the ramekins. Bake for 25-30 minutes or until tops are golden brown. Serve the cakes warm or chilled. Garnish with berries or a dusting of powdered sugar.
2 medium lemons are needed for zest and juice.
Enter your zip code to find Challenge products near you.
Subscribe and get recipes, techniques, and special offers delivered monthly to your inbox.