Lemon Pudding Cake - cooking recipe

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
Preparation
    Preheat oven to 350\u00b0F.
    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.

Leave a comment