You’ll need:

• 3 large eggs, separated
• 240 ml milk (low-fat or whole)
• 2 teaspoons lemon zest, from 2 lemons
• 90 ml fresh lemon juice, from 2 lemons
• 2 tablespoons unsalted butter, melted
• ¼ teaspoon salt
• 45 g all-purpose flour
• 200 g sugar
• Fresh berries and confectioners' sugar, for serving  (optional)

Instructions:
   
Preheat the oven to 175°C and set a rack in the middle position. Spray six (180-ml) ramekins with nonstick cooking spray. In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.

In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out
of the bowl.) Spoon about ¼ of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy. Place the prepared ramekins into a 23x33 cm baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top.

Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that's okay.) Dust with confectioners' sugar and serve with berries, if desired.

For the sauce:

• 80 gr peanut butter (no sugar)
• 2 tbsp white vinegar
• 2 tbsp soya sauce
  2 tbsp maple syrup or honey
• 1 tsp sesame
• 1-2 garlic cloves
• 6 cups of cold water

For the spring rolls:

•  4 rice flour
• 6 baked shrimps, cut in half
• 5 lettuce leaves
• 1 medium zucchini, sliced in sticks
• 1 medium carrot, sliced in sticks
• 1 small cucumber, sliced in sticks

Instructions:

Starting with the sauce, we mix all of the ingredients in a bowl with a fork until fully blended and we set aside. Before we start rolling, we prepare our desk. We put a big and slight deep plate with cold water, a clean towel or another plate and all the vegetables we’re about to use, sliced.

We duck a rice flour into the water on both sides for 1 minute and we transfer it to the other plate/towel. We add in the center of the rice flour, a lettuce leave and then the rest of the ingredients in any order. Be careful to leave some space on all four sides, so you can roll it afterwards.

We fold the rolls as tightly as it gets and serve with our peanut butter sauce.