Lemon Pudding Cake

By MJH

Ingredients

• 2 large lemons
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup sugar, plus
• 2 tablespoons sugar
• 3 large eggs, separated
• 1 1/3 cups whole milk

Details

Preparation time 25mins
Cooking time 70mins
Adapted from food.com

Preparation

Step 1

Preheat oven to 350°F.

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

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

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

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

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

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

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.

Transfer to a rack.

Serve warm or at room temperature.