Ingredients:

  • 0.75 cup granulated sugar
  • 0.25 cup all-purpose flour
  • 0.25 tsp salt
  • 2 large egg yolks, room temperature
  • 1 tbsp fresh lemon zest, finely grated
  • 0.25 cup fresh lemon juice
  • 1 cup whole milk
  • 2 tbsp unsalted butter, melted and cooled
  • 2 large egg whites, room temperature
  • 0.25 tsp cream of tartar

Instructions:

  1. Preheat oven to 350°F (175°C). Grease an 8x8 inch square baking dish.
  2. In a large mixing bowl, whisk together the sugar, flour, and salt. Add the egg yolks, melted butter, fresh lemon juice, and lemon zest. Gradually whisk in the milk until the mixture is smooth and liquid.
  3. In a separate clean bowl, beat the egg whites and cream of tartar until stiff peaks form.
  4. Gently fold one-third of the whipped egg whites into the lemon batter to lighten it. Gently fold in the remaining whites until just combined, being careful not to deflate the mixture.
  5. Pour the batter into the prepared baking dish. Place the dish inside a larger roasting pan.
  6. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake dish to create a water bath.
  7. Bake for 35–40 minutes until the top is golden brown and springy. Serve warm to enjoy the pudding layer.