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1
Preheat the oven at 350F. Spray individual ramekins with Pam. Cream the butter and sugar until almost white. Beat in the eggs then the sifted flour and ground almonds, mix well. Last, stir in the almond extract, lemon zest and juice.
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2
Place in sprayed ramekins, filling 2/3 full. Bake 25-30 minutes.
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3
Serving suggestion: Leave in ramekins and serve warm (if needed, reheat in microwave 50 seconds), drizzled with cold lemon curd anglaise sauce.
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4
Lemon Curd Anglaise Sauce
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5
Combine the egg yolks and sugar in a mixing bowl. Whip until light and fluffy. Bring the half and half to simmer. Gradually pour the hot cream into the yolk mixture while stirring rapidly.
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6
Place the mixture over simmering water and heat slowly, stirring constantly, until it is thick enough to coat the back of a spoon. Be very careful not to get it hotter than 190 degrees or it will curdle.
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7
Immediately pour the custard into another container and continue stirring for a minute or so. Stir in the vanilla extract. Set the sauce aside to cool, stirring from time to time until cold.
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8
Place lemon curd in a medium mixing bowl and whisk in 3 tablespoons of creme anglaise, until a smooth consistency has been achieved. Fold in remaining creme anglaise. Store covered and refrigerated.
