Directions
- 1Preheat the oven to 325°F (163°C).
- 2Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the pan.
- 3In a clean mixing bowl, beat the egg whites using an electric mixer until stiff peaks form.
- 4Set aside the beaten egg whites.
- 5In another large bowl, beat the egg yolks with the granulated sugar until the mixture becomes pale, creamy and slightly thick.
- 6Add the melted butter and vanilla extract to the yolk mixture and mix until smooth.
- 7Gradually add the flour and mix just until incorporated.
- 8Stir in the fresh lemon juice and lemon zest to give the batter its bright citrus flavor.
- 9Slowly pour in the lukewarm milk while mixing gently until the batter becomes smooth and very thin.
- 10Carefully fold the beaten egg whites into the batter by hand.
- 11Pour the batter into the prepared baking pan and spread it evenly.
- 12Bake for 40–60 minutes until the top becomes lightly golden and set, while the center remains slightly soft and custard-like.
- 13If the top begins browning too quickly during baking, loosely cover the pan with foil.
- 14Remove from the oven and allow the cake to cool completely in the pan.
- 15Once cooled, dust generously with powdered sugar.
- 16Lift the cake from the pan using the parchment paper and slice into bars.
- 17Chill slightly before serving for the best creamy custard texture.
Ingredients
- 4 large eggs, separated and at room temperature
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup freshly squeezed lemon juice
- 2 Zest of large lemons
- 1.75 cups lukewarm milk
- Powdered sugar for dusting
Equipment
8x8-inch baking panparchment paperelectric mixermixing bowlsfoil
Tips
- Do not fully mix in the egg whites; leave small visible lumps to create the layered texture.
- If the top browns too quickly during baking, loosely cover the pan with foil.
- Chill slightly before serving for the best creamy custard texture.
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