One simple batter magically bakes into a soufflé-like cake atop silky citrus curd in this ethereal English lemon pudding recipe.
Using a handheld or stand mixer fitted with the whisk attachment, beat the egg whites to stiff peaks. Gently scrape into a bowl and set aside.In the empty bowl, beat the butter and sugar at medium speed until it’s the texture of damp sand, about 2 minutes. Add the egg yolks and mix, scraping down the sides of the bowl once or twice, until combined, about 1 minute more.
Add the flour and mix until just incorporated, then beat in the lemon zest and juice, followed by the milk. Scrape down the sides and bottom of the bowl, then, using a silicone spatula, fold in the reserved egg whites until no streaks remain.Scrape the batter into an ungreased 8-inch soufflé dish or a 9-inch pie plate and bake until golden and just set, about 40 minutes . Serve warm, dusted with confectioners sugar and topped with whipped cream.
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