Pre-heat oven to 350 degrees.

Zest lemon and squeeze 1/3 cup of juice (about 2 large lemons).

Wash blueberries and raspberries in a strainer. Set aside.

In a medium bowl, with an electric mixer on high speed, beat 4 large egg whites and a pinch of salt until foamy.

Gradually beat in 1/4 cup of sugar until stiff peaks form.

In a separate bowl, mix 3/4 cups sugar and flour.

Add 4 large egg yolks, lemon juice, zest and melted butter and whisk until blended.

Whisk in milk and vanilla.

STIR in 1/4 cup of eggs white mixture.

FOLD in the remaining egg white mixture in two batches until no white streaks remain.

Divide the fruit evenly in the remkin dishes. Pour the batter over the fruit, filling the dishes full evenly.

Place the filled remkins in a roasting pan. Place the roasting pan in the middle shelf of the hot oven.

Pour boiling water into the roasting pan until the water is half way up the sides of the remkins (careful not to get water in the batter).