Preheat oven to 375°F. Butter six 6-ounce ramekins and coat with sugar. Set aside.

In a medium saucepan, whisk egg yolks, 1/3 cup sugar, Meyer lemon juice, and zest. Cook over medium heat until thickened, about 3–4 minutes. Cool to room temperature.

In a mixing bowl, whip heavy cream until soft peaks form. Fold into the cooled custard.

In another bowl, beat egg whites to stiff peaks, gradually adding 3 tablespoons sugar.

Gently fold egg whites into the custard in batches until just combined.

Divide the mixture evenly among prepared ramekins.

Bake on a baking sheet for 12–15 minutes, or until puffed and golden. Serve immediately.