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Have I mentioned that I am wild about Meyer Lemons? Meyer Lemons are a winter favorite for SF Bay Area chefs. I encourage you to try this recipe if you come across this magnificent fruit at your local Farmer's Market or your grocer's produce aisle.

Of course regular lemons will work for this recipe, but -- wow, what a difference Meyer Lemons make!

Ingredients:

• 1 cup bakers sugar, divided
• 1/4 cup Corn Starch
• 1 pinch salt
• 1 1/3 cups whole milk
• 3 large eggs, separated
• 1/2 cup fresh Meyer lemon juice
• 2 tablespoons finely grated lemon zest
• 1 cup of chilled Crème Fraîche
• Fresh mint for garnish

Method:

1. Preheat oven to 350 degrees
2. Butter eight 8oz ramekins or custard cups
3. In one bowl whisk together  ¾ cup sugar, corn starch, and salt
4. In another bowl combine milk, egg yolks, lemon juice, and lemon zest
5. Add flour mixture to yolk mixture and whisk custard until blended
6. Using your mixer beat egg whites in another large bowl until soft peaks form
7. Gradually add remaining sugar to whites and beat until stiff but not dry
8. Fold 1/4 of whites into custard
9. Fold remaining whites into custard in 2 steps
10. Divide custard equally among prepared ramekins
11. Place ramekins in large roasting pan
12. Pour enough hot water into pan to come halfway up sides of ramekins
13. Bake custard cups until golden brown and set on top (cakes will be slightly soft in center), about 27 minutes
14. Chill custard uncovered until cold, at least 4 hours, then cover and refrigerate
15. Using your mixer beat Crème Fraîche in medium bowl until softly whipped
16. Run small knife around each custard cake to loosen.
    
17. Invert each cake onto plate
18. Place dollop of Crème Fraîche on cakes and serve

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