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Meyer Lemon Custard Cakes
- 3/4 cup plus 2 tablespoons sugar, divided
- 1/4 cup all purpose flour
- Pinch of salt
- 1 1/3 cups whole milk
- 2 large eggs, separated
- 1/3 cup fresh Meyer lemon juice or regular lemon juice
- 2 tablespoons finely grated Meyer lemon peel or regular lemon peel
- 1 8-ounce container chilled crme frache*
Directions:View on Epicurious
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