Lemon Spongettes

This is a tangy, old-fashioned recipe. When done, each custard cup will have a lemon custard in the bottom, with sponge cake on top.
Yields: 6 servings

2 tablespoons butter
1 cup sugar
4 tablespoons flour
Grated rind and juice of 1 lemon
3 eggs, separated
1 1/2 cups milk
Pinch of saltPreheat oven to 350 degrees F. Cream butter. Add sugar, flour, lemon juice, and lemon rind. Beat egg yolks and mix with milk, then stir them into the sugar, flour and lemon mixture. Add salt.

Beat egg whites until stiff, then gently fold into other mixture. Pour into custard cups. Bake in a water bath until done. Garnish with a fresh mint leaf.