Lemon Pudding Cake

This recipe is from the Moosewood Restaurant---one of my absolute favorite vegetarian restaurants---from their low fat cookbook. This is one of those magic recipes that separates in the oven into a fluffy cake layer with a tart lemony pudding layer beneath.

1/2 c unbleached white flour
1/2 t baking powder
1 1/4 c sugar (or more to taste)
1 1/2 c buttermilk
1/2 c fresh lemon juice
2 egg yolks, lightly beaten
2 t freshly grated lemon peel (opt)
4 egg whites
pinch of salt

• Preheat oven to 350 degrees.
• Prepare 6 8-ounce ramekins with light coating of cooking spray or oil. Place cups in 2-inch deep baking pan. Begin to heat kettle of water to boil.
• In large bowl, combine flour, baking powder, 3/4 c. sugar.
• Stir in buttermilk, lemon juice, beaten egg yolks, and grated lemon peel.
• With electric mixer, beat egg whites and salt until stiff. Beat in 1/2 c. sugar. Fold egg whites into batter.
• Spoon batter into cups. Pour boiling water into pan until water reaches 1/2 up sides of cups.
  
• Bake 50 to 55 minutes until puffy and golden.