Ingredients
2 large lemons
1/4 cup all-purpose flour
1/4 tsp salt, rounded
3/4 cup plus 2 tbsp sugar
1 1/3 cup whole milk
Preparation
Preheat oven to 350 degrees. Finely grate 1 tbsp zest from lemons, then squeeze 1/4 plus 2 tbsp juice.
Whisk together flour, salt and 1/2 cup plus 2 tbsp sugar in a large bowl. Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking until just combined.
Beat whites in another large 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 quart ceramic gratin or other shallow baking dish and bake in hot water bath* until puffed and golden, 45-50 minutes.
Transfer to a rack. Serve warm or at room temperature.
*Place baking dish in another pan. Pour boiling water to come 1/2-way up baking dish.
