Brush 8 remekins, 5 ounces each, with butter. Dust the inside of each of the ramekins with sugar and tap out the excess. Set aside.

Preheat an oven to 325°F. Cream 5 tablespoons butter and 6 tablespoons sugar until light in color and texture. Add the egg yolks, one at a time, beating well after each addition. Stir in the zest and flour. Add the milk and lemon juice and mix thoroughly. In a separate bowl, whip the egg whites to soft peaks. Add the remaining _ cup sugar. Continue to whip until stiff peaks. Fold into the lemon mixture. Divide the mixture between the prepared ramekins dividing evenly. Place the ramekins in a large baking pan and pour boiling water up 1-inch along the sides. Bake until set, light brown and a toothpick inserted into the center comes out clean, 30 minutes. Cool completely.

To serve, whip the cream to soft peaks. Flavor with powdered sugar and a few drops of vanilla.

To serve, unmold the individual cakes onto dessert plates. Top with the cream and dust with powdered sugar. Serve immediately garnished with raspberries.

Serves 8