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1
Preheat oven to 350AF.
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2
Spray eight 4- to 6-ounce ( 1/2- to 3/4 cup) ovenproof custard cups or ramekins with cooking spray or grease with butter.
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3
Arrange them in a large deep roasting pan or baking dish.
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4
Bring a kettle of water to boil for the water bath.
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5
Add 3/4 cup of sugar, flour and salt in a medium bowl, and whisk until well mix.
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6
Make a well in the dry ingredients.
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7
Whisk in milk, lemon zest, lemon juice, butter and egg yolks until smooth.
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8
Add egg whites in a mixing bowl with an electric mixer, and beat on medium speed until soft peaks form.
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9
Slowly add the remaining 1/4 cup sugar and keep beating until stiff and glossy.
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10
Fold the egg whites into the batter (it will be thinner than other cake batter and itaTMs OK if itaTMs a little lumpy).
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11
Evenly divide among the prepared custard cups or ramekins arraged in the roasting pan.
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12
Put the roasting pan in the oven and slowly pour in enough boiling water to come almost halfway up the sides of the cups.
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13
Bake until golden brown and the cakes have pulled away slightly from the sides of the cups, 26 to 30 minutes.
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14
Transfer the cups to a wire rack.
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15
Allow to cool for 15 to 20 minutes.
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16
Dust with powdered sugar.
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17
Serve at room temperature or chilled.
