Preheat the oven to 180°C/350°F. Place a rack in the center of the oven.

Place the egg whites in a clean bowl and beat with an electric mixer until it turns foamy. Add two tablespoons of sugar and beat on high speed until peaks form. Set aside.

To a separate bowl, add the butter, the rest of sugar, egg yolks, vanilla, salt and lemon extract and beat with the mixer for 1 minute.

Fold in the flour and mix with a wooden spoon.

Gradually add the lemon juice and the milk and stir well the batter.

Fold in the egg whites, scrape the edges of the bowl and stir well to incorporate the batter.

Spray 5 medium sized ramekins with cooking spray, and then fill the ramekins almost to the rim (they do not rise significantly during the baking process). Arrange the ramekins in an oven pan. Set the baking pan in the oven and pour enough water into it to come half way up the ramekins.

Bake for 40-45 minutes or until the upper layer (the sponge layer) is well baked.

Remove from the oven and set aside to cool down for 5 minutes.

Invert each ramekin onto a plate, then carefully lift the ramekins. Enjoy!