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1
Preheat an oven to 350 degrees F (180 degrees C).
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2
Butter an 8-inch (20 centimeter) square baking pan.
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3
Bring a kettle of water to a boil.
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4
In a bowl, stir together the sugar, flour and 1 pinch of salt.
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5
In another bowl, whisk together the egg yolks, milk, lemon zest and lemon juice.
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6
Pour over the flour mixture and stir until smooth.
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7
In a third bowl, beat the egg whites with the remaining pinch of salt until they hold stiff peaks.
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8
Using a rubber spatula, gently fold the whites into the egg yolk mixture until just a few streaks of white remain.
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9
Pour the batter into the prepared pan and set in a larger baking pan.
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10
Place in the oven and pour boiling water into the large pan until it comes about halfway up the sides of the smaller pan.
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11
Bake the pudding until golden brown on top, about 40 minutes.
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12
Let cool slightly, then cut into squares and serve warm or at room temperature.
