Ingredients:
1 cup sugar
3  tablespoons butter, room temperature
3 large eggs, separated
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/3 cup flour
1/4 teaspoon salt
1/3 cup fresh lemon juice
1 cup whole milk
1/8 teaspoon cream of tartar


Directions:

1. Preheat oven to 350 degrees Fahrenheit. 
2. Butter six - 1 cup ramekins or other heatproof bowls.
3. Set aside 2 tablespoons of the sugar to use when whipping the egg whites.
4. Then, with a hand mixer, cream the remaining sugar and butter. Add the three egg yolks, one at a time,
   and beat until incorporated. 
5. Beat in the vanilla extract and lemon zest. 
6. Add the flour and salt and beat until combined. With the mixer on low speed, gradually pour in the lemon juice and milk. Set aside while you beat the egg whites.
7. In another clean mixing bowl, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. 
8. Gradually add the remaining 2 tablespoons of sugar and beat until stiff peaks form. Gently fold the egg
   whites into the batter, in three additions, mixing only until incorporated.
9. Carefully pour the batter into the prepared ramekins. (The batter does not rise much during baking so you
   can fill the ramekins almost to the rim.) Place the ramekins in a larger baking pan (or any size pan that
   will fit the ramekins and leave about 1 inch around the edges).
10. Carefully pour in enough hot water so that the water is halfway up the sides of the ramekins -this is called
    a bain marie or water bath.
11. Bake for about 30 - 40 minutes or until the sponge cakes are golden brown and a toothpick inserted into
    the cake portion comes out clean. Be careful not to insert the toothpick into the lemon sauce at the bottom
    of the ramekins. Remove the ramekins from the water bath and cool slightly before serving.  
12. This dessert can be served warm or at room temperature. Dust the tops of the puddings with confectioners (powdered or icing) sugar and dress with a dollop of whipped cream and fresh fruit