Preparation Steps

• Preheat oven to 425°F. Spray six 6-ounce ramekins with nonstick spray and place on a baking sheet.
• In a microwave-safe bowl, melt white chocolate chips and cubed butter for 1 minute. Stir and continue microwaving in 15-second intervals until smooth.
• Stir in flour, granulated sugar, lemon curd, lemon zest, and vanilla extract just until combined.
• Add eggs and egg yolks, mixing until well incorporated.
• Divide batter evenly among ramekins, filling each about two-thirds full.
• Bake for 20 to 25 minutes until tops are browned and spring back when lightly touched.
• Let cakes rest in ramekins for 5 minutes.
• Run a knife around ramekin edges to loosen cakes. Invert onto plates, let rest 1 minute, then carefully remove ramekins.
• Dust with powdered sugar if desired before serving.