Lemon Pudding Cake

          1 tablespoon butter, softened

          2/3 cup sugar, divided

          2 teaspoons lemon zest

          3 eggs, separated (room temperature)

          1/4 flour

          1 cup milk (room temperature)

          1/3 cup lemon juice (room temperature)

          In a mixer cream butter and 1/3 cup sugar,

          until light and fluffy.  Add zest and egg yolks,

          beat until combined.  Stir in the flour alternately

          with the milk.  Add lemon juice, mix well.  In

          another bowl beat egg whites and 1/3 cup sugar,

          until stiff peaks.  Fold into lemon mixture.  Pour

          into ramekins.  Bake in a water bath for 20

          minutes.  Let cool, then dust with powdered

          sugar.