Lemon Cake Custard

Ingredients:
3 eggs
1 c. sugar, divided
1/4 c. flour
1/2 tsp. salt
1 1/4 c. milk
1/3 c. lemon juice
2 Tbs. butter, melted and cooled
1 1/2 Tbs. grated lemon peel
Whipped cream for topping

Preheat the oven to 350 degrees. Separate the eggs and let stand to room temperature. In a large bowl combing 1/2 c. sugar, flour and salt. Whisk together. Add the milk, lemon juice, butter and lemon peel. Beat the egg yolks and add to the lemon mixture also. Whisk everything together and make sure it is well incorporated. In an electric mixer, beat the egg whites on medium speed until soft peaks form. Add the remaining sugar in small batches to the egg whites until stiff peaks form. Fold the egg whites into the lemon yolk batter. Spoon into six greased ramekins. Place into a 13x9 baking dish and add 1 inch of water to the pan around the ramekins. Bake uncovered for 25 minutes or until a toothpick comes out clean. Serve warm or chilled.