Lemon and Yogurt Pudding Cakes

1. Preheat oven to 350° F.
2. Spray ramekins with cooking spray. Tap about 1 tablespoon sugar into the first ramekin, turning to coat the dish. Shake sugar from ramekin to ramekin until all are coated.
3. Separate egg yolks from whites and set yolks aside.
   • Tips on separating eggs: Start with cold eggs. With two small bowls in front of you, gently crack the eggs and hold the shells over your first bowl. Transfer the egg yolk back and forth between your egg shell halves, allowing the egg white to drop into your bowl. Be careful not to pierce the yolk (egg whites containing yolk will not beat properly). Transfer your egg yolks to the other bowl.
4. In a large bowl, beat egg whites with a whisk, hand mixer or stand mixer until foamy.
5. Gradually add remaining ¼ cup sugar; continue whipping until soft peaks form. Whites should be thick, glossy and smooth. Set aside.
6. In a separate mixing bowl, combine ½ cup sugar with flour and salt.
7. Mix in melted butter and egg yolks; stir until smooth.
8. Add lemon zest, juice and yogurt; stir until well combined.
9. Add about ⅓ of the meringue to this lemon mixture and whisk to lighten before gently folding in remainder of meringue (continue folding until color is consistent). Divide evenly among ramekins.
10. Bring 4 cups water to a boil. Place ramekins in a 9x13-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.
11. 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.
12. Gently remove dishes from hot water with tongs; cool slightly.
13. 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° F  and bake for 20 minutes.