This sweet-tart finale makes a stunning statement when baked and served in individual ramekins, but you can use a 1-quart soufflé dish and still impress. For a less tart, more floral flavor, use Meyer lemons or a combination of Meyer and regular lemons. You can make your own superfine sugar by placing granulated sugar in a blender and blending until fine.
Pour the mixture into the prepared ramekins, place the sheet tray with the ramekins in the middle of the oven, immediately turn down the temperature to 375°F, and bake until puffed and just set and very lightly browned, 20 to 25 minutes. Sprinkle with a light dusting of confectioners’ sugar and serve immediately.