Lemon Pudding Cake

Ingredients

• 2 large lemons
• 1/4 cup (60 ml) all-purpose flour
• 1/4 teaspoon (1 ml) salt
• 3/4 cup (180 ml) sugar, plus
• 2 tablespoons (30 ml) sugar
• 3 large eggs, separated
• 1 1/3 cups (320 ml) 2 % milk

Directions

1. Preheat the oven to 350°F (175°C).
2. Finely grate 1 Tbsp (15 ml) zest from the lemons, then squeeze 1/4 cup (60 ml) + 2 Tbsp (30 ml) juice.
3. Whisk together the flour, salt, and 1/2 cup (120 ml) + 2 Tbsp (30 ml) sugar in a large bowl.
4. Whisk together the yolks, milk, zest, and juice in a small bowl, then add to the flour mixture, whisking just until combined.
5. Beat the egg whites in another bowl with an electric mixer until they hold soft peaks.
6. Beat in the remaining 1/4 cup (60 ml) sugar, a little at a time, and continue to beat until the whites hold stiff, glossy peaks.
7. Whisk about 1/4 of the whites into the batter to lighten it, then fold in the remaining whites gently but thoroughly (the batter will be thin).
8. Pour into a buttered 1 1/2 qt (1.42 L) ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45-50 minutes.
9. Transfer to a rack.
10. Serve warm or at room temperature.