Preheat oven to 350°F. Butter ramekins or baking dish.

Finely grate 1 tablespoon zest from lemons, and then squeeze 1/4 cup plus 2 tablespoons juice.

Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl.

Whisk together egg yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.

Beat egg whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently, but thoroughly (batter will be thin).

Pour into buttered ramekins and bake in a hot water bath until puffed and golden for 10-15 minutes.

Transfer pan to a rack. Serve warm or at room temperature with whipped cream, Rhubarb Coulis and mixed berries.

To make the rhubarb coulis: Simmer sugar and 1 1/2 cups water in a 2- to 3-quart saucepan, stirring, until sugar is dissolved. Add rhubarb slices and return just to a simmer, then remove pan from heat and stir in vanilla gently (to avoid breaking up rhubarb). Cool mixture to room temperature, gently stirring once or twice, about 30 minutes. Chill, covered, until ready to use.

Notes and Suggestions:

Make Rhubarb Coulis before Lemon Pudding Soufflé so it has time to cool before being served.