I recall loving this dish from my childhood. It was a standard familiar enough to be included in the scrapbook of recipes my mom made for me and my sisters after we'd left home. It's a lovely springtime dessert -- light and bright and not too sweet. In short, every bit as good as I remembered it.
Makes 9 servings
Ingredients
- 4 large eggs, separated
- 1/3 cup freshly squeezed lemon juice
- 1 tsp. lemon zest (more for garnish)
- 1 Tbsp. butter, melted
- 1 cup granulated sugar
- 1/2 cup unbleached all-purpose flour
- 1/2 tsp. fine sea salt
- 1 1/2 cups milk
- Garnish with fresh mint ribbons, lemon zest and/or confectionary sugar (optional)
Instructions
- Preheat oven to 350°F. Place 9x13 inch baking dish half filled with water into the warming oven.
- Beat together egg yolks, lemon juice, lemon zest and butter in a stand-up mixer.
- In a separate bowl, whisk together sugar, flour and salt. Pour half of dry ingredients into egg and lemon mixture. Beat well.
- Add 3/4 cup milk. Beat well. Then pour in rest of dry ingredients. Mix. Add rest of milk. Mix. Remove batter from mixer into medium bowl. Set aside.
- In a clean, cool mixer bowl, beat egg whites on high until stiff. Gently add batter back into the egg whites and stir until all is well-combined.
- Pour mixture into 8-inch square baking pan. Set that in the 9x13 inch baking dish from the oven.
- Bake for 45 minutes or until golden. Cake will be cooked through and spring back when you touch it. But pudding below will be custard-like. Scoop servings into dishes. Garnish with mint ribbons, lemon zest and/or a dusting of confectionary sugar. Enjoy straight from the oven or chill to make it easier to cut and serve.
