Ingredients:
1/2 cup flour
1/2 cup sugar
1/2 tsp salt
3 eggs at room temperature, separated
1 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1/4 cup butter, melted
1-1/4 cups milk or half-and-half
1/4 cup sugar
Directions:
1. Preheat the oven to 350F. Butter a 9" square cake pan.
2. Combine the flour, 1/2 cup sugar, and salt. In another bowl, beat the egg yolks until smooth. Stir in the lemon juice and zest, vanilla, butter and milk (or half-and-half). Add the flour mixture to the egg yolks.
3. Beat the egg whites to form soft peaks. Gradually beat in the 1/4 cup sugar and continue beating until stiff, moist peaks form. Fold a small amount of the egg whites into the lemon mixture first, then the remaining amount.
4. Pour into the prepared pan. Set the pan into a large pan filled with one inch of hot water. Bake for 40-50 minutes. Serve warm or at room temperature.
