1. Preheat oven to 350 degrees F. Spray 6 custard (6 oz. ramekins) with non-stick cooking spray. Transfer to roasting pan. Set aside.
2. In a large bowl whisk egg yolks and sugar until light in color and creamy. Add flour and lemon zest. Mix to combine. Add lemon juice, milk, half & half and vanilla extract. Mix until smooth.
3. Beat egg whites and salt until stiff peaks form. Gradually whisk egg whites into mixture. Divide mixture between 6 custard cups. Fill roasting pan half way up with hot water.
4. Bake for 25-30 minutes until cake begins to pull away from custard cup. Remove from oven and allow to sit in water bath for 15 minutes before transferring to a cooling rack. 5. Serve warm or refrigerate until serving. Dust with powdered sugar, a dollop of light whipping cream or low-fat topping prior to serving. A few whole fresh strawberries are a nice accompaniment to this dessert.
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 5 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 2.4mg||1 %|
|Sodium 115mg||4 %|
|Potassium 119.1mg||3 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 9.3g|
|Protein 2.8g||4 %|
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Calories per serving: 54
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