Separate eggs and let stand at room temperature for 30 minutes.
In a large bowl, combine 1/2 c sugar, flour and salt. Stir in the milk, lemon juice, butter and lemon peel. Beat egg yolks; add to lemon mixture.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 2 tbsp at a time, beating on high until stiff peaks form and sugar is dissolved. Fold into lemon mixture.
Spoon into six greased 8 oz. ramekins.
Place in a 13 x 9 x 2 baking pan. Add 1 inch hot water to pan, careful to not get it inside the ramekins.
Bake uncovered at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Serve immediately or chill.
Garnish with a mint sprig and a curl of lemon rind or if chilled, with a spoonfull raspberry sauce and a dollop whipped topping or whipped cream.