Lemon Pudding Cake

After a marathon weekend of eating and drinking I received a request for a light dessert. I immediately thought of the delicious sounding lemon recipe that I had torn out of a magazine. Of course I couldn't remember the name of the dish nor could I locate the recipe (although I'm sure it was in my way for the last three weeks, but now that I want it . . .). Anyway, I made the best of my absent-mindedness and found a simple recipe (six ingredients!) for a Lemon Pudding Cake.
To start combine 1/4 cup flour, 1/4 tsp salt and a heaping 1/2 cup of sugar in a large bowl.
In a separate small bowl combine 3 egg yolks, 1 1/3 cup whole milk, and the juice and zest of two lemons.

Add the wet mixture into the dry and stir to combine.
For the following step, the "official recipe" instructs you to beat the three egg whites with your electric mixer. . . some of us don't have one of those. In that case, bear down and hope that your upper body strength is better than mine and get to beating those eggs by hand.

Frothy . . .

Once the egg whites form soft peaks gradually add in 1/4 cup sugar.

Soft peaks. . .

Beat until the whites form

STIFF PEAKS!

Add in 1/4 of egg whites to your other mixture and stir to combine. Then gently fold in the remaining egg whites. Pour into a buttered baking dish (I, for example, used a pie pan) and pop into a 350 degree oven for about 45 minutes.

Eat up!

For the original recipe from Gourmet magazine click here.