Lemon Pudding Cake


2 large lemons
1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup sugar, plus
2 tablespoons sugar
3 large eggs, separated
1 1/3 cups 2 % milk
Preheat oven to 350°F.
Finely grate 1 Tbsp zest from lemons, then squeeze 1/4 cup+ 2 Tbsp juice.
Whisk together flour, salt, and 1/2 cup + 2 Tbsp sugar in a large bowl.
Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking just until combined.
Beat egg whites in another bowl with an electric mixer until they hold soft peaks.
Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
Whisk about 1/4 of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
Pour into buttered 1 1/2 qt ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45-50 minutes.
Transfer to a rack.
Serve warm or at room temperature.