Lemon Custard Pudding Cake

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease a 2-quart baking dish and set aside. (5 minutes)

Recipe View 5 mins In a large bowl, whisk together the melted butter, sifted flour, and 1 1/2 cups of the granulated sugar until well combined. (5 minutes)

Recipe View 7 mins In a separate bowl, lightly beat the egg yolks. Add the beaten egg yolks to the butter-sugar mixture, followed by the milk and lemon zest. Whisk until smooth and well incorporated. Stir in the lemon juice. (7 minutes)

Recipe View 8 mins In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add the remaining 1/2 cup of granulated sugar, beating until the meringue is glossy and holds its shape. (8 minutes)

Recipe View 5 mins Gently fold the meringue into the lemon batter in two additions, being careful not to deflate the egg whites. (5 minutes)

Recipe View 2 mins Pour the batter into the prepared baking dish. Place the dish in a larger baking pan and add hot water to the pan, reaching about halfway up the sides of the baking dish. (2 minutes)

Recipe View 1 hrs Bake in the preheated oven for 55-60 minutes, or until the top is lightly golden brown and a toothpick inserted into the center comes out with moist crumbs. (60 minutes)

Recipe View 15 mins Remove from the oven and let cool slightly before dusting with confectioners' sugar. Serve warm or chilled. (15 minutes)