Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs, separated (yolks and whites)
- 1 cup whole milk
- 2 teaspoons fresh lemon zest
- 1/3 cup fresh lemon juice
- 2 tablespoons unsalted butter, melted and cooled
- Powdered sugar for dusting (optional)
- Fresh berries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round baking dish or pie plate with butter or non-stick spray. Zest two large lemons to get the required amount, then squeeze them for fresh juice. Set your egg whites aside in a clean, dry bowl and place the yolks in a separate large mixing bowl.
- In the bowl with the egg yolks, whisk together the granulated sugar, flour, and salt until well combined. Gradually pour in the milk, melted butter, lemon juice, and lemon zest. Whisk vigorously until the batter is smooth. The mixture will be quite thin at this stage, which is normal for a custard-style lemon cake-pie.
- Using a hand mixer or a stand mixer with a whisk attachment, beat the egg whites on medium-high speed until stiff peaks form. Stiff peaks mean the whites stand straight up when you lift the beaters. Gently fold the beaten egg whites into the lemon batter using a spatula. Do not over-mix; you want the batter to remain light and airy.
- Pour the mixture into your prepared baking dish. Place the dish into a larger roasting pan and fill the roasting pan with about an inch of hot water (a water bath ensures a creamy texture). Bake for 35 to 40 minutes until the top is golden brown and the center is set but still slightly jiggly. Remove from the oven and let it cool for at least 15 minutes before dusting with powdered sugar and serving.
- Cook Time: 55 minutes