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1
Preheat the oven to 325.
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2
Lightly spray eight 6-ounce ramekins with vegetable cooking spray and arrange them in a small roasting pan.
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3
In a small saucepan, combine the milk with the lemon zest and bring just to a simmer.
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4
Strain the milk through a sieve into a medium bowl and let cool to room temperature.
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5
In a medium bowl, using an electric mixer, beat the butter with 6 tablespoons of the sugar at moderately high speed until light and fluffy, about 5 minutes.
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6
At medium speed, beat in the egg yolks, 1 at a time, until incorporated.
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7
Using a spoon, stir in the flour, lemon juice and infused milk until combined.
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8
In a large bowl, using clean beaters, beat the egg whites until soft peaks form.
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9
Add the remaining 3/4 cup of sugar, 1 tablespoon at a time, beating until the egg whites are firm and glossy.
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10
Working in batches, gently fold the meringue into the batter just until combined.
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11
Spoon the batter into the prepared ramekins.
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12
Pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins.
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13
Bake for 30 to 35 minutes, or until small cracks appear on top of each cake.
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14
Using tongs, transfer the ramekins to a rack to cool.
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15
In a food processor or blender, puree the apricots with the preserves, water, lemon juice and salt until smooth.
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16
Run a blunt knife around each cake and invert onto a dessert plate.
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17
Spoon the apricot sauce around the cakes and serve.
