Meyer Lemon Pudding Cake

• 1/4 cups All-purpose Flour
• 1/4 teaspoons Salt
• 3/4 cups Sugar, Plus 2 Tablespoons, Divided Use
• 2 Large Eggs, Separated
• 1-1/3 cup Whole Milk
• 1 Tablespoon Finely Grated Meyer Lemon Zest (for 1 Tablespoon You'll Need 2-3 Meyer Lemons)
• 1/4 cups Meyer Lemon Juice Plus 2 Tablespoons (for 1/4 Cup You'll Need Roughly 3-4 Meyer Lemons)
• Powdered Sugar, For Dusting

1. Preheat oven to 350u0b0F. Whisk together the flour, salt, and 1/2 cup plus 2 tablespoons of sugar in a large bowl. In a separate bowl, whisk together the egg yolks, milk, lemon zest, and lemon juice. Add the wet mixture into the flour mixture and whisk to just combine.
2. Beat the egg whites in another large bowl (beat with an electric mixer until they hold soft peaks). Add in the remaining 1/4 cup of sugar, a little at a time, and continue to beat until the whites hold stiff peaks.
3. Whisk a quarter of the whites into the batter until combined; then fold in the remaining until well incorporated.
4. Pour the batter into a buttered 1 1/2-quart baking dish and bake in a hot water bath* until puffed and golden, 45-50 minutes.
5. Dust with powdered sugar and serve warm or at room temperature.
6. * To set up the water bath, place the dish casserole with the batter inside of a larger pan (a roasting pan works well for this). Fill the large pan with hot water until it reaches the top of the batter in the smaller pan, being sure to not get any water in the batter.
7. Lightly adapted from Gourmet via Epicurious.

ubc, ubc, sugar, eggs, milk, lemon zest, ubc, powdered sugar

Taken from tastykitchen.com/recipes/desserts/meyer-lemon-pudding-cake-2/ (may not work)