Petites crèmes au citron

• Finely grated zest of 2 lemons
• ⅓ cup (¾ dL) lemon juice

Butter the ramequins well. Put the grated zest, lemon juice, 5 egg yolks, butter, and ⅓ cup (65 g) of the sugar in a small, heavy-bottomed saucepan. Whisk over low heat until the mixture is hot to the fing