Name: Meyer Lemon Custard Cakes
Yield: 8 Servings
Ingredients: 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 crème fraîche

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