Instructions
For the cakes: Preheat oven to 425 degrees. Place 7 (6 oz) custard cups on an 18 by 13-inch rimmed baking sheet.
Place white chocolate and butter in a medium-microwave safe mixing bowl. Heat in microwave in 30 second intervals on 50% power, stirring well between intervals until melted and smooth (the last interval you may only need 15 seconds).*
Stir in flour, powdered sugar and salt then add in eggs, egg yolks, lemon curd, lemon zest and vanilla and whisk well to combined.
Spray custard cups well with non-stick baking spray then pour mixture into cups filling each about 2/3 full (1/2 cup in each).
Bake in preheated oven until edges are golden brown and centers are puffy and just beginning to set, about 14 – 17 minutes.
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