Preheat oven #50 degrees.

Butter six 3/4 cup custard cups or ramekins.

Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended.

Whisk in milk.

Beat egg whites and salt in medium bowl until frothy.

Gradually add remaining 2 tablespoons sugar and beat until soft peaks form.

Fold beaten egg whites into lemon mixture one half at a time and spoon mixture carefully into prepared custard cups.

Place custard cups in roasting pan.

Pour enough hot water into roasting pan to come halfway up sides of custard cups.

Bake pudding until tops are golden and spring back when lightly touched, about 30 minutes.

Remove cups from water.

Serve warm or cold with whipped cream, if desired.