This Lemon Pudding Cake can be made in six 6-ounce pans; one 9-inch round cake pan; or an 8-inch square cake pan. They all require the same cooking time.
- 2 tablespoons unsalted butter, softened, plus extra for pans
- ½ cup plus 2 tablespoons (4⅓ ounces) sugar
- ⅛ teaspoon salt
- 3 large eggs, separated, plus 1 large egg white, at room temperature
- 3 tablespoons all-purpose flour
- 2 teaspoons lemon zest plus ¼ cup juice (2 lemons)
- 1 cup whole milk
1. Place oven rack in center position and preheat oven to 325 degrees. Pans or saucepans lightly buttered with your choice. Lay a folded kitchen towel on the bottom of the dish and place the pan or ramekins inside. Bring the kettle to a boil with water.
2. Meanwhile, in a bowl, crush sugar, salt, and butter with the back of a wooden spoon until crumbly. Combine egg yolks, then flour, mix until smooth. Slowly add the lemon zest and juice, then add the milk.
3. Using a planetary mixer fitted with a whisk, beat the egg whites on medium-low speed until fluffy, about 1 minute. Increase speed to medium-high and beat until stiff peaks form, 3 to 4 minutes. Gently stir the egg whites into the batter until large lumps remain.
4. Immediately pour (do not pour) the batter into pans or molds. Place pan on oven rack. Pour enough boiling water into the pan to reach halfway up the sides of the pan or ramekins. Bake until the center of the cream pie has solidified and begins to spring back when gently touched, about 25 minutes. Remove the pan from the oven and leave the pan or molds in a water bath for another 10 minutes. Cream cakes can be served warm, at room temperature, or cold.