Luscious Lemon Soufflé Pudding

First, set aside 2 tablespoons of the sugar. Separate the eggs, putting the yolks into a large mixing bowl and the whites into a separate, clean bowl (preferably plastic or metal).

In the yolk bowl, cream the butter with the remaining sugar until it's blended and looks fluffy. Beat in the egg yolks, one at a time, making sure each is fully incorporated before adding the next. Finish by beating in the vanilla and lemon zest.

Add the flour and salt to the yolk mixture and beat just until combined. With the mixer on low, slowly beat in the milk and lemon juice; the mixture will be quite liquid at this stage.

Now, using very clean beaters in the separate bowl, beat the egg whites with the cream of tartar until they're foamy, then continue until soft peaks form. Gradually add the reserved 2 tablespoons of sugar while continuing to beat, until the whites hold stiff, glossy peaks.

Gently fold the whipped egg whites into the yolk-lemon batter until just incorporated, making sure there are no large chunks of white left. Use a ladle to fill the 6 ramekins almost to the top with the batter.

Place the filled ramekins into a large baking pan. (A piece of newspaper on the bottom of the pan can help prevent the water in the bath from boiling too vigorously.) Carefully fill the pan with hot water so it comes halfway up the sides of the ramekins, being sure not to splash any water into the lemon batter.

Alternatively, you can place the empty baking pan in the oven first, then pour in the hot water. This makes it easier to avoid lifting a heavy, sloshing pan and minimizes the risk of water getting into the puddings.