2 large eggs, separated
1/2 cup sugar
3 T flour
2 T butter, melted
Finely shredded zest of one lemon
3 T fresh lemon juice
1 cup milk
1/8 tsp cream of tartar
2 2/3 cup raspberries, divided
Preheat oven to 350 degrees. Set 6 ramekins (2/3 cup size) in a 9X13” baking pan.
In a medium bowl, whisk together egg yolks and sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice and milk until blended.
In a deep bowl with mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted.
Stir one-quarter of whites into yolk mixtures until blended, then gently fold in remaining whites.
Gently fold in half of raspberries.
Spoon batter into ramekins.
Bake 30-35 minutes until cake layers are set. Remove from water and let cool at least 30 minutes. Serve with more berries and a dusting of powdered sugar. I like them best warm!