Preheat oven to 325 degrees and place rack in the center of the oven. Butter six (1 cup) (240 ml) ramekins or one 2-quart souffle dish.

Set aside 2 tablespoons (28 grams) of the sugar to use when whipping the egg whites. Then, in the bowl of your electric mixer, or with a hand mixer, cream the remaining sugar and butter. Add the three egg yolks, one at a time, and beat until incorporated. Beat in the vanilla extract and lemon zest. 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.

In the clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the remaining 2 tablespoons (28 grams) of sugar and beat until stiff peaks form. Gently fold the egg whites into the batter, in three additions, mixing only until incorporated.

Carefully pour (or use a ladle) the batter into the prepared ramekins (or use a ladle). (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 (2.54 cm) around the edges).

Carefully pour hot water around the ramekins, about halfway up.

Bake for about 40 to 45 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.

For single 2-quart souffle, baking time is about 60 minutes.

Remove the ramekins from the water bath and cool slightly before serving 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 (optional).

Makes 6 servings.

Per serving: 270 calories, 9 g fat, 5 g saturated fat, 125 mg cholesterol,150 mg sodium, 43 g carbohydrate, 0 g fiber, 36 g sugar, 5 g protein

Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

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