Lemon Pudding Cake

Method

1. I

   Preheat oven to 350°F.

2. II

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

3. III

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

4. IV

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

5. V

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

6. VI

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

7. VII

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

8. VIII

   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.

9. IX

   Transfer to a rack.

10. X

    Serve warm or at room temperature.