Lemon Pudding Cake

1. 1

   Preheat oven to 350F.

2. 2

   Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

   Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath (see Tips, page 156) until puffed and golden, 45 to 50 minutes.

9. 9

   Transfer to a rack.

10. 10

    Serve warm or at room temperature.

No additional tips available.