Lemon Pudding Cake
Posted by: Mary Ellen Fri, 20 Feb 2004, at 1:01 p.m.

2 lg. lemons
¼ cup all-purpose unbleached flour
¼ rounded tsp. salt
¾ cup plus 2 Tbsps. sugar
3 lg. eggs, separated
11/3 cups whole milk

Preheat oven to 350-degrees. Finely grate 1 tablespoon zest from the lemons, then squeeze ¼ cup plus 2 tablespoons juice. Separately, whisk together flour, salt, ½ cup plus 2 tablespoons sugar in a bowl. Whisk together yolks, zest, and juice in another bowl; add this to flour mixture, whisking just until it is combined. Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining ¼ cups sugar, and continue to beat until whites hold stiff, glossy peaks. Whisk about ¼ of the whites into batter to lighten, then fold in remaining whites gently but thoroughly. Pour into a 1½ quart shallow baking dish and set in a hot water. Bake until puffed and golden (about 45 to 50 minutes). Cool slightly on a rack, and serve warm or at room temperature.

Serves 6.