akes: 8 servings

1 tablespoon butter, melted

1/2 cup sugar, divided

1 jar (10 ounces) lemon curd

1/2 cup whole milk

2 tablespoons flour

3 egg whites

1/8 teaspoon cream of tartar

Directions

Preheat oven to 325°F. Brush bottoms and sides of eight 4-ounce ramekins with melted butter. Using 1⁄4 cup sugar, swirl a little sugar in a ramekin and pour excess into next ramekin until all 8 ramekins are coated.

In a large bowl, whisk together lemon curd, milk, and flour, whisking until smooth.

In a medium bowl, with electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar and beat until soft peaks form. Add remaining 1⁄4 cup sugar and beat until stiff, but not dry, peaks form. Gently fold egg whites into lemon curd mixture.

Pour mixture into prepared ramekins. Set 4 ramekins in each of two 9 x 13-inch baking pans. Pour enough warm water into pans to come halfway up sides of ramekins. Bake until set and lightly browned, 55 minutes to 1 hour. Transfer ramekins to wire racks and let stand for 10 minutes. Serve immediately.