I forgot to mention this dessert goes great with fresh whip cream, or a scoop of vanilla ice cream. You could also try a scoop of coconut ice cream, which goes great with the lemon flavor of this dessert.
Instructions
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Preheat oven to 425°F. Butter 8 six-ounce ramekins. Place on baking sheet. Set aside.
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In a large microwave safe bowl, microwave white chocolate and butter for 1 minute. Stir and continue microwaving in 15 second intervals until melted and smooth.
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Once melted, whisk in flour, powdered sugar, lemon curd, lemon zest and vanilla extract. Add eggs and egg yolks, whisking until well combined.
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Divide evenly among prepared ramekins. Bake for 15 minutes, or until the edges are set. Remove from oven and let stand for 5 minutes.
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Run a butter knife around the edge of the cake to loosen the cake. Invert onto serving plate and top with powdered sugar. Serve immediately.
Recipe source: Dixie Crystals
Photo source: Show Me The Yummy
