Preheat oven to 400 degrees Fahrenheit

Place melted butter into a large mixing bowl. Whisk in 3/4 cup sugar until combined.

Separate eggs and incorporate egg yolks to the mixing bowl and stir.

Add zest of 1 lemon, the juice of two lemons and the pure lemon extract.

Gently mix in the flour and salt. Add milk.

In a separate bowl whip the egg whites until frothy, add remaining 1/4 cup sugar and beat until stiff peaks form.

Gently fold whipped egg whites into other mixture by doing this in two batches.

Portion the mixture into the ungreased individual ramekins until almost full

Place filled Ramekins into a casserole dish or a roasting pan and place into the oven

Carefully pour boiling water into the pan until half-way up the ramekins.

Bake for 20 to 25 minutes or until tops are golden brown. Gently remove ramekins from water bath. You should use canning tongs to safely remove ramekins from the hot water bath. Optional to dust the top of the pudding with powered sugar.

Serve warm with blueberry compote

Blueberry compote recipe: Combine all ingredients into sauce pan. Bring to boil and reduce by half. About 8 to 9 minutes. Serve warm.