Description
A soft, tangy-sweet dessert that bakes into three layers—fluffy cake on top, creamy lemon custard in the middle, and a tender base—all in one pan.
Ingredients
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/8 tsp salt
- Powdered sugar, for dusting
Instructions
- Preheat oven to 325°F (160°C) and lightly grease an 8×8-inch baking dish.
- Separate eggs, placing yolks in one bowl and whites in another.
- Beat egg whites with a pinch of salt until stiff peaks form; set aside.
- In another bowl, whisk egg yolks with sugar until pale and creamy.
- Stir in melted butter, lemon juice, and lemon zest.
- Whisk in flour, then gradually add warm milk, mixing until smooth.
- Gently fold in beaten egg whites, leaving some small lumps for layered effect.
- Pour batter into prepared baking dish and bake for 40–50 minutes, until top is golden and set.
- Cool completely, dust with powdered sugar, and slice into squares.
Notes
- Add vanilla extract for a warm flavor note.
- Swap part of lemon juice for orange juice for a citrus blend.
- Serve with berries or whipped cream for extra indulgence.
- Add a pinch of ground ginger for subtle spice.
- Best sliced after chilling for a few hours.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 20g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 115mg
