Lemon Pudding Cake

Directions

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.