Lemon Sponge Custard

(Original recipe makes 4 servings)

Ingredients

3 tbsp. butter (margarine)
2/3 cup sugar
2 tbsp. flour
1/8 tsp. salt
2 eggs
1 cup milk
Juice +grated rind of 1/2 lemon

Directions:

Preheat the oven to 350°F (180°C).
In a medium bowl, combine sugar, flour, salt. Add butter, egg yolks, lemon, and milk. Beat very well to get a perfect smooth texture.
In another bowl, beat the egg whites until stiff. Fold the egg whites into mixture. Pour batter into a medium baking dish. Place baking dish in a larger pan with 1" hot water. Carefully put it in the oven and Bake for 45 minutes.

My Notes:

• In the last couple of minutes, check often, so you do not burn the top.
• It would be wonderful with fresh berries or a raspberry sauce (it also by itself is a perfect dessert).
• The top of your custard has to be very crispy while the bottom layer needs to be like custard (more creamy)
• If you like to have a sour custard, add the juice of one lemon.
• Ramekins are the best dishes for baking custards. If you do not have any available (it is not going to be the end of the world), use just some small casserole dishes.