Instructions

Separate eggs. Beat egg yolks until light lemony colored. In a separate bowl, beat egg whites to a soft peak. Combine flour, sugar, salt and butter. Add lemon juice and zest, beaten egg yolks, and milk. Mix well. Incorporate beaten egg whites. Pour the mixture into individual custard cups or ramekins. Cover each one with aluminum foil.
Pour water into pressure cooker. Place cups on rack inside cooker. Close cooker and bring to pressure. When cooker begins to vent, cook for 10 minutes at lowest pressure setting. Release pressure and open lid. Serve warm or cold with whipped cream.

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