Lemon Custard Cakes - cooking recipe

Ingredients

oil spray for ramekins
3 large eggs (separated)
1 1/2 c. low-fat (1%) milk
1 1/2 Tbsp. unsalted butter, softened
3/4 c. sugar
1/4 c. flour
5 Tbsp. fresh lemon juice
2 tsp. freshly grated lemon zest (grated rind)
confectioners sugar for sprinkling

Preparation

Coat six 6 ounce ramekins (6 ounce custard baking cups) with oil.
In small bowl, whisk egg yolks and milk.
In bowl with electric mixer, beat butter and sugar until combined well.
Beat in flour, lemon juice and zest with a pinch of salt.
Beat in yolk mixture well.