2 tbsp. reg. (not calorie-reduced) butter
3/4 c. granulated sugar, divided
2 eggs, separated, at room temperature
3 tbsp. all-purpose flour
1 c. plus 2 tbsp. low-fat milk
2 tsp. finely grated lemon zest (peel without pith)
5 tbsp. lemon juice
Dash of salt
Lemon slices & mint sprigs for garnish

Preheat oven to 350 degrees. Coat 1 1/2 quart baking dish or 6 custard cups lightly with nonstick cooking spray.

In mixer bowl cream butter and 1/2 cup of the sugar until smooth. Add egg yolks, one at a time, beating well after each addition, until mixture is thick. Beat in flour, alternating with milk, zest and lemon juice, in 2 additions. Set aside.

In another bowl, using clean beaters, beat egg whites on medium high speed until foamy. Sprinkle in salt and continue beating until soft peaks form. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, until whites form stiff peaks. Lightly fold whites into yolk mixture.

Spoon into baking dish or cups and place in large pan filled with 1 inch hot water. Bake until custard is puffed and lightly browned - 45 minutes in baking dish, 35 minutes in individual cups. Remove from water and cool on wire rack. Serve warm or chilled, garnished with lemon slices and mint sprigs. Makes 6 servings.