4 tabfespoons (½ stick)
unsalted butter, at
room temperature
J/4 cup plus 2 tablespoons
granulated sugar
4 eggs, separated
¼ cup flour
¼ cup milk
•
½ cup lemon Juice
Grated rind of 1 lemon
Pinch of salt
Confectioners· sugar (for
sprinkling)
Set the oven at 325 degrees.
Butter a 1 ½-quart baking dish
and set it in a large roasting pan.
In an electric mixer, cream
together the butter and ¾ cup of
the granulated sugar. Add the 4
yolks, one by one, beating well
after each additoo.
With the mixer set on its
lowest speed, blend in the flour,
milk, lemon juice, and rind.
In another mixing bowl, with
clean beaters, beat the 4 egg
whites with a pinch of salt and the
remaining 2 tablespoons of granulated
sugar. When the whites
form soft peaks, stir one-quarter
of them into the batter. Fold in
the remaining beaten whites.
Spoon the batter into the prepared
dish. Carefully pour hot tap
water around the dish to come
halfway up the sides. Transfer the
roasting pan to the hot oven and
bake the pudding for 4 5 to 5 0
minutes or until the top is set.
Let the pudding cool for 20
minutes. Lift the dish from the
water. Spoon the cake into each of
4 shallow bowls. Sprinkle with
confectioners’ sugar and seive at
once.
SERVES 4