Preheat the oven to 350 degrees.

Melt the butter and mix with sugar in a large mixing bowl.

Pour in the lemon juice and mix.

Put in the egg yolks and mix together.

Add the milk, half and half and flour and mix thoroughly–the batter will be thin and light.

Beat the egg whites in a separate bowl until soft peaks form and the egg whites look glossy.

Fold the egg whites into the batter until combined. Do not beat.

Spray the ramekins or casserole dish with cooking spray and pour the batter into them.

Bake the ramekins or dish within another dish with boiling water about half way up the sides for about 40 minutes or until browned on the top.

Let cool for a few minutes so that the lemon cakes are warm or slightly cooled.

You should have a light cake on the top with a custard pudding on the bottom.

Serve with berries or whipped cream.

I think actually I could decrease the sugar by 1/4 cup and still have a very good bake, but this was filling and very tasty. I will definitely be making this again–Soon. Very soon. :D