Ingredients
Scale
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 4 large eggs, separated
- ¾ cup granulated sugar
- 1 tbsp lemon zest (from about 1 lemon)
- ½ cup fresh lemon juice (from 2–3 lemons)
- 1 tsp vanilla extract
- 2 cups whole milk, lukewarm
- ¾ cup all-purpose flour
- ¼ tsp salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 325°F (160°C) and prepare an 8×8-inch baking dish with parchment paper and a light greasing.
- In a large bowl, whisk the egg yolks and granulated sugar until pale and thick. Add melted butter, lemon zest, lemon juice, and vanilla; mix well.
- Gradually whisk in flour and salt, then slowly pour in lukewarm milk while whisking constantly until smooth.
- In a clean bowl, beat egg whites until stiff peaks form. Gently fold one-third into the batter, then fold in the remaining egg whites, leaving small clumps.
- Pour batter into the prepared pan and bake for 40–45 minutes, until golden and springy.
- Allow the cake to cool in the pan, then refrigerate for at least 1 hour to set the custard layer.
- Cut into 9 squares and dust with powdered sugar before serving, if desired.
Notes
For best results, ensure room temperature ingredients and take time incorporating milk gradually. Chill completely for the best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 105mg