Using an electric mixer, whip egg whites until frothy with soft peaks. (Set aside frothy egg whites to be added later in the recipe.)
In a new, separate mixing bowl, place zest, lemon juice, yolks, coconut milk, maple syrup and vanilla extract and whisk until fully incorporated.
To this mixing bowl, add coconut flour, salt, and mix until combined.
Next, add whipped egg whites and gently incorporate by folding until fully combined.
Pour mixture into the ramekins (or can use a small glass baking dish) filling almost to top.
I have made this recipe using 3 extra large eggs (instead of 4 regular eggs) and it worked well.
*I have also used 3 extra large eggs and the recipe worked well.