Lemon Pudding Cake

Step by step method

• Step 1

  Preheat oven to 350°F.

• Step 2

  Finely grate 1 Tbsp zest from lemons, then squeeze 1/4 cup+ 2 Tbsp juice.

• Step 3

  Whisk together flour, salt, and 1/2 cup + 2 Tbsp sugar in a large bowl.

• Step 4

  Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking just until combined.

• Step 5

  Beat egg whites in another bowl with an electric mixer until they hold soft peaks.

• Step 6

  Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.

• Step 7

  Whisk about 1/4 of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).

• Step 8

  Pour into buttered 1 1/2 qt ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45-50 minutes.

• Step 9

  Transfer to a rack.

• Step 10

  Serve warm or at room temperature.