Beat 170 g of sugar with butter in a white homogeneous lush mass.
Separate the whites from the yolks. Add the egg yolks one at a time to the butter mixture, continuing to beat.
Grate the zest from 2 lemons with a fine grater, squeeze the juice from half of 1 lemon. Add the zest to the prepared mass along with the sifted flour, vanilla seeds and salt. Pour in the milk. Stir until smooth.
Separately, beat egg whites with lemon juice and remaining sugar until fluffy. In three additions, add it to the dough, gently mixing with a silicone spatula from the bottom up.
Grease heat-resistant cups with oil and sprinkle with sugar, shake off the excess. Spread the dough out, filling them about 2/3 full. Place the cups on a baking sheet with high sides, fill it with water - it should reach the middle of the cups. Bake at 180°C for 30 minutes.
Remove the baking sheet from the oven, put the cups on the wire rack. Cool down a bit. Dust the surface of the puddings with powdered sugar and serve warm.