Meyer lemon pudding cake

This is really tasty.  I picked up a bag of Meyer lemons at Costco because I wanted to make preserved lemons (and lemons are expensive here), and a friend was coming over for tea so I wanted to make something with the leftover lemons.  This really hit the spot, and it has an interesting custardy texture.  I like it!

Ingredients

• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 4 eggs, separated
• 1 tablespoon unsalted butter
• 1 tablespoon Meyer lemon zest (or more)
• 1/3 cup of Meyer lemon juice
• 1-1/2 cups whole milk

Instructions

1. Preheat oven to 350°.
2. Combine sugar, flour and salt in a small bowl, whisk together and set aside.
3. In a large bowl, whisk together the egg yolks, butter and zest. Then pour the lemon juice while whisking until blended. Alternate between adding the dry ingredients and the milk, stirring after each addition until combined.
4. Whip egg whites until stiff and fold them in gently with the lemon mixture. Pour into either an 3-1/2 quart baking dish or 6 to 8 individual ramekins.
5. Set the baking dish into larger roasting pan and fill the large pan with hot water so it comes up 1/3 of the way on the baking dish.
6. Bake for 40 minutes. Let cool for about 10 to 15 minutes before serving. Dust with powdered sugar and serve with fresh berries if desired.  (Also good with thawed frozen berries, without any sugar needed.)