Lemon and Yogurt Pudding Cakes

Preheat oven to 350°F. Spray ramekins with cooking spray. Tap about 1 tablespoon of sugar into the first ramekin, turning to coat the dish. Shake sugar from ramekin to ramekin until all are coated.

With two small bowls in front of you, separate cold eggs. Gently crack the eggs and hold the shells over your first bowl. Transfer the egg yolk back and forth onto your egg shell halves, allowing the egg white to drop into your bowl. Being careful not to pierce the yolk (egg whites containing yolk will not beat properly), transfer your egg yolks to the other bowl. Set aside.

In a large bowl, beat egg whites with a whisk, hand mixer or stand mixer until foamy and gradually add remaining ¼ cup sugar; continue whipping until soft peaks form. Whites should be thick, glossy and smooth.

In a separate mixing bowl, combine ½ cup sugar with flour and salt; mix in melted butter and egg yolks and stir until smooth. Add lemon zest, juice and yogurt and stir until well combined.

Add about ⅓ of this meringue to the lemon mixture and whisk to lighten before gently folding in remainder (continue folding until color is consistent). Divide evenly among ramekins.

Heat 4 cups of water to boiling. Place ramekins in a 9-by-13-inch pan; place pan in oven and pull rack out a few inches to add hot water to pan. Water should reach ½ way up the sides of the ramekins. Carefully push rack back into oven and bake ramekins for 24 to 28 minutes or until tops of cakes have puffed and begun to brown. Gently remove dishes from hot water with tongs, cool slightly; dust with powdered sugar and leave plain or top with a few berries. Cake will collapse a bit as it continues to cool.

Baking in high altitudes? Increase your oven temperature to 375 degrees and bake for 20 minutes.