Ingredients:

  • 4 large eggs, separated
  • 1 tbsp lemon zest
  • 0.5 cup freshly squeezed lemon juice
  • 2 cups whole milk, lukewarm
  • 0.5 cup unsalted butter, melted and cooled
  • 0.75 cup (95g) all-purpose flour, sifted
  • 0.75 cup (150g) granulated sugar

Instructions:

  1. Preheat oven to 325°F (160°C) and grease an 8x8-inch square baking dish.
  2. Place yolks in one large bowl and whites in another.
  3. Beat 0.75 cup sugar with the yolks until pale yellow and thick.
  4. Whisk in 0.5 cup melted butter and 1 tbsp lemon zest.
  5. Stir in 0.75 cup sifted flour until no white streaks remain.
  6. Mix in 0.5 cup lemon juice, followed by 2 cups lukewarm milk.
  7. Beat the egg whites until they form stiff, upright peaks.
  8. Gently fold the whites into the liquid batter using a spatula, leave some small white clumps floating on top; don't over mix.
  9. Pour into the pan and bake for 50 minutes until the top is golden and slightly firm.
  10. Let the cake cool completely in the pan for 2 hours.