-
1
In a medium pot, stir together 1/2 cup of the sugar, milk, salt, lemon zest and 6 tablespoons of the butter.
-
2
Bring to a boil.
-
3
Turn off the heat, cover and let steep for 30 minutes.
-
4
Butter a 9-inch square pan or a 2-quart gratin dish and lay the bread cubes evenly over the bottom.
-
5
In a medium bowl, beat the 8 egg yolks.
-
6
Stir in 1 cup of the hot milk, and then pour the tempered yolks into the remaining hot milk.
-
7
Pass the liquid through a sieve set over the cubes of bread.
-
8
Push down on the cubes to submerge them into the milk mixture and let soak for 20 to 60 minutes.
-
9
Fill a kettle with water and bring to a boil.
-
10
Preheat oven to 350 degrees.
-
11
Put the baking dish of soaking bread in a larger pan and fill with enough of the hot water to come halfway up the sides of the smaller pan.
-
12
Bake in the oven until a knife inserted in the center comes out nearly clean, 25 to 30 minutes.
-
13
Remove from oven and let rest in the water bath.
-
14
Keep the oven on.
-
15
Warm the jam in a small saucepan and spread it over the baked custard.
-
16
Using an electric mixture fitted with a whisk attachment, beat the remaining egg whites on low until foamy.
-
17
Whisk in the lemon juice and vanilla and gradually increase the speed to high.
-
18
When the whites form very soft peaks, add 1 cup of the sugar, a little at a time, until glossy, stiff peaks form.
-
19
Cover the jam with dollops of meringue, and then sprinkle with the remaining 1 teaspoon sugar.
-
20
Bake in the oven until the meringue peaks are lightly browned, about 15 to 20 minutes.
-
21
Cool completely, then refrigerate.
-
22
Serve chilled.
