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1
Preheat oven to 350 F. In small, heavy, nonreactive saucepan, combine 1/4 cup sugar with flour and salt, then whisk in milk.
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2
Drop in lemon zest and cinnamon stick.
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3
Set pan over moderate heat and cook, stirring constantly, until mixture just boils and forms stiff batter, 5 to 7 minutes.
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4
Remove pan from heat and whisk in egg yolks.
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5
Set mixture aside to cool, whisking occasionally, 15 minutes.
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6
In large bowl using electric mixer, beat egg whites until fluffy and texture of thick sea foam.
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7
Gradually beat in remaining 1/4 cup sugar, then continue beating until soft peaks form.
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8
Remove lemon zest and cinnamon stick from cooled egg yolk mixture and discard.
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9
Gently fold 1/3 of beaten whites into yolk mixture.
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10
Scoop mixture onto remaining beaten whites and fold in gently but thoroughly until no streaks remain.
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11
Mound batter in ungreased 9-inch ceramic or glass pie pan.
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12
Sift ground cinnamon over batter, covering completely.
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13
Place pan on baking sheet.
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14
Bake on middle oven rack until center is set and cracks have formed on surface, about 30 minutes.
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15
Remove from oven and cool to room temperature.
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16
(Sericaia will fall slightly this is to be expected.)
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17
Cut into wedges to serve.
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18
Sericaia will keep, loosely covered, at room temperature up to 2 days.
