Lemon Baked Custard with Sponge Cake Top

INGREDIENTS

2 tbsp

Unsalted Butter (softened (plus extra to butter the ramekins))

2/3 cup

Granulated Sugar

1/8 tsp

Kosher Salt

3 tsp

Lemon Zest

large Eggs (room temperature, separated)

1/4 cup

freshly squeezed Lemon Juice

1 cup

Whole Milk

3 tbsp

All Purpose Flour ((gluten-free or regular))