Lemon delight

Preheat oven to 180 degrees Celsius. Lightly butter and flour small dome-shaped molds.

For the sponge cake, separate 240 grams of fresh eggs into yolks and whites. In a large bowl, whisk the fresh egg yolks with 120 grams of granulated sugar until light and fluffy. Add 5 grams of fresh lemon zest to the yolk mixture.

In a separate clean bowl, beat the fresh egg whites until stiff peaks form.