材料 Ingredients
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做法：
| 1. | 用1大匙牛油平均地抹到6個模子的內部。烤箱預熱到325°F(165°C)。 |
| 2. | 把蛋白放進一個乾淨未沾到油脂或水的盆裡，用中低速打成泡沫狀，加入1小匙檸檬汁繼續用高速打成軟性發泡。再慢慢加入2大匙糖打成硬性發泡。打好的蛋白霜放進冰箱冷藏。放進冰箱備用。 |
| 3. | 把4大匙白糖和蛋黃放進盆子裡打到顏色泛白，再加入檸檬皮，鹽，剩餘的檸檬汁，牛奶和麵粉用低速和勻。將麵糊經由濾网過濾一次。 |
| 4. | 舀1/3蛋白霜進麵糊用橡皮刀拌勻。再將麵糊倒進蛋白糊盆裡，從盆邊由下往上輕輕翻拌直到蛋白霜与麵糊充分混合。切忌過度攪拌。把麵糊平均倒入6個模具後用牛油刀將表面抹平。 |
| 5. | 模具放入深烤盤內，並注入滾水到模具的一半高。將烤盤放進烤箱烤到表面呈金黃色，大約40分鐘。 |
| 6. | 取出模具，待涼後覆上保潔膜放入冰箱冷藏。此蛋糕可熱食或冷食。食用時用小刀沿著模具邊劃一圈，再將蛋糕倒扣到盤子上，或直接從模具中挖食。 |
PROCEDURE
| 1. | Butter the inside of each ramekin. Preheat the oven to 325°F(165°C). |
| 2. | Place the egg whites in a clean bowl and whisk in medium-low speed until foamy. Add 1 tsp. of lemon juice and continue to beat in high speed until soft peaks form. Gradually add 2 tbs. of sugar and beat in high speed until stiff peaks form. Store the meringue in the fridge. |
| 3. | Beat 4 tbs. of sugar and egg yolks in a mixing bowl until the color becomes pale. Add the lemon zest, salt, the remaining lemon juice, milk and flour and mix in low speed until combined. |
| 4. | Add1/3 of the meringue to the flour batter and mix with a rubber spatula. Then pour the batter into the meringue. Gently fold the mixture in a down-cross-up-and-over motion until the meringue and batter are well blended. Do not over-mix. Evenly pour the mixture into the ramekins. Smooth the surface with a butter knife. |
| 5. | Place the ramekins in a deep baking pan. Pour boiling water into the pan until half of the way up the sides of the ramekins. Bake until the surface is golden brown, approx. 40 minutes. |
| 6. | Remove the ramekins from the hot water bed. Serve cold or hot. To serve, run a small knife around the sides of the ramekins and invert the cakes on to serving plates, or eat directly from the remakin. |
最後更新 (Last Update): 01/16/2016
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