Lemon Pudding Cake

cooking.nytimes.com

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When baking this recipe place the pan containing the batter for the pudding cake in the water bath pan first and then fill the water bath pan with hot water from the tea kettle. Then place in the oven.

4 large eggs, separated

1 teaspoon finely grated lemon zest

⅓ cup lemon juice

1 tablespoon unsalted butter, melted

1 cup sugar

½ cup all-purpose flour

½ teaspoon kosher salt

1½ cups whole milk

Directions at cooking.nytimes.com

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