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Lemon Pudding Cake-Marys based on Gourmet

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Preheat oven to 350°F. Spray 6 ramekins and set in baking pan. In large bowl finely grate 1 tablespoon zest from lemons, then squeeze 1/3 cup juice in bowl. Whisk in yolks, then milk and set aside. Whisk together flour, salt, and sugar sugar in a measuring cup. Whisk into lemon mixture. Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin). Pour in ramekins immediately or it will separate. Bake in a hot water bath until puffed and golden, 45 to 50 minutes. Transfer to a rack. Serve warm or at room temperature. Notes: I lowered sugar from 3/4 to 1/2 cup. Raised flour from 1/4 to 1/3. These proportions are more in line with most other recipes. Made 2/17/21. Tops dark and deep cracks. Lowered baking temp from 350 to 325. Baked for 40 mins but seemed overdone. Not very pudding-y

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