Warm Lemon Soufflé Pudding

4 ounces unsalted butter
1 1⁄2 cups sugar
6 large eggs
3⁄4 cup flour
1 cup fresh lemon juice
2 cups whole milk
1 cup heavy cream
1⁄2 lemon, zest only

Cream the butter and sugar for 5 minutes. Add the egg yolks one at a time and incorporate well. Add flour and mix until incorporated. Add lemon juice. Stir in the milk and cream until smooth. In a separate bowl, whip egg whites to medium peaks and fold together with milk mixture. Pour into a greased pan. Bake over a water bath or 1 hour at 325 degrees until brown on top and semi-set.

To serve, dust with powdered sugar and garnish with mint and fresh strawberries. Serves 8 to 10.