2 large eggs, separated
1/2 cup granulated sugar
3 tablespoons flour
2 tablespoons melted butter
Finely shredded zest of 1 lemon
3 tablespoons fresh lemon juice
1 cup low-fat (1%) milk
1/8 teaspoon cream of tartar
2 2/3 cups (12 oz.) blueberries, divided
Heat your oven to 350. In a medium bowl, whisk together egg YOLKS and granulated sugar. *make sure to hang on to your egg whites*
Beat egg whites and cream of tartar until egg whites are stiff and hold still. If you're one of the lucky ones that has a mixer this will be an easy task for you. I, on the other hand, had to ask Ryan to help because my muscles aren't big enough to beat egg whites that much. Yikes.
Fold whites into mixture until blended. Add half blueberries.
Spoon batter into ramekins. Place ramekins in a baking pan (not sheet) and pour enough hot tap water in baking pan so that the water comes up 1" onto ramekins.