Preheat oven to 350 degrees
On the center rack place a roasting pan with high sides
Lightly butter 4 to 5 small ramekins or 3 medium ramekins or 1- 1.5 baking dish
Bring 8 to 10 cups water to a simmer in a pot over your stovetop - this will be used in the roasting pan later
In a large mixing bowl add the 2TBS of butter and the 1 cup of sugar minus 2 TBS of sugar, cream together with a hand mixer
Add the egg yolks one at a time, beating after each addition
Add the lemon zest and beat in
Add the flour and salt and mix in
Add the milk and lemon juice and beat in until well combined
Set this bowl aside if using a hand mixer, if you are using your stand mixer put the lemon mix into another bowl and clean your stand mixer bowl well and dry completely before using with the egg whites. If using a hand mixer, clean your beaters and dry completely before beat the egg whites.
Put the egg whites into a bowl and beat until soft peaks are beginning to form
Add the 2 TBS sugar and beat again until stiff/firm peaks form
Carefully spoon the egg whites into the lemon/yolk/milk mixture
Ever so gently fold the egg whites into the lemon/yolk/milk mixture until they are completely mixed in and there are no large bits of egg white
Ladle your batter into the ramekins or baking dish
Set the ramekins or baking dish into your roasting pan
Carefully as to not splash or spill pour the 8 to 10 cups of simmer water into the roasting pan to halfway up the sides of the ramekins or baking dish
Bake for 30 minutes for small ramekins to 45 minutes for the baking dish, don't over bake and watch carefully the top will be firm and golden but not brown
Remove from oven and cool on rack for 10 minutes
Sprinkle with powdered sugar and serve warm