We've got a glut of lemons in Southern California this time of year -- why not base a dessert of two around them? This dessert from KCET's own Cook's Country is best served warm or at room temperature the same day it is made. Just scoop it out and serve in a bowl. Simple as can be!
Lemon Pudding Cake
1/4 cup all-purpose flour
2 teaspoons cornstarch
1 1/4 cups sugar
5 tablespoons unsalted butter, softened
2 tablespoons grated zest and 1/2 cup juice from 4 lemons
5 large eggs, separated
1 1/4 cups whole milk, room temperature
2 quarts boiling water
Adjust oven rack to lowest position and heat oven to 325 degrees. Grease 8-inch square baking dish. Whisk flour and cornstarch in bowl. With electric mixer on medium-high speed, beat 1/2 cup sugar, butter, and lemon zest until light and fluffy, about 2 minutes. Beat in yolks, one at a time, until incorporated. Reduce speed to medium-low. Add flour mixture and mix until incorporated. Slowly add milk and lemon juice, mixing until just combined.
Using clean bowl and whisk attachment, beat egg whites on medium-high speed until soft peaks form, about 2 minutes. With mixer running, slowly add remaining sugar until whites are firm and glossy, about 1 minute. Whisk one-third of whites into batter, then gently fold in remaining whites, one scoop at a time, until well combined.
Place kitchen towel in bottom of roasting pan and arrange prepared baking dish on towel. Spoon batter into prepared dish. Carefully place pan on oven rack and pour boiling water into pan until water comes halfway up the sides of baking dish. Bake until surface is golden brown and edges are set (center should jiggle slightly when gently shaken), about 60 minutes. Remove the cake pan from the bath and transfer to wire rack. Let cool at least 1 hour. Serve.