Nyt Lemon Pudding Cake

Ingredients:

For the Cake Batter:

• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 3 large eggs, separated
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 cup granulated sugar
• 1 cup whole milk

For the Lemon Pudding:

• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup fresh lemon juice
• 1/2 cup water
• 2 tablespoons unsalted butter
• Powdered sugar, for dusting (optional)

Instructions:

1. Preheat your oven to 325°F (160°C). Grease an 8-inch square or equivalent baking dish.
2. In a small bowl, whisk together the flour and salt.
3. In a separate large bowl, whisk together the egg yolks, lemon zest, and lemon juice.
4. Gradually add the granulated sugar to the egg yolk mixture, whisking constantly until well combined.
5. Gradually add the milk and whisk until fully incorporated.
6. Slowly add the flour mixture, whisking until smooth.
7. In another clean bowl, beat the egg whites until stiff peaks form.
8. Gently fold the beaten egg whites into the lemon batter until just combined.
9. Pour the batter into the prepared baking dish and spread it out evenly.
10. In a saucepan, whisk together the granulated sugar, cornstarch, and salt for the lemon pudding.
11. Gradually whisk in the lemon juice and water until smooth.
12. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
13. Remove the saucepan from heat and stir in the butter until melted.
14. Pour the hot lemon pudding mixture evenly over the cake batter in the baking dish.
15. Place the baking dish in a larger baking pan or dish. Carefully add hot water to the larger pan until it reaches about halfway up the sides of the baking dish.
16. Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and the pudding is set.
17. Remove from the oven and let it cool slightly.
18. Dust with powdered sugar (if desired) before serving.

Serve warm, and enjoy the delightful combination of lemony cake and creamy pudding! Remember, this recipe is based on a similar concept to the NYT Lemon Pudding Cake, but it may not be an exact match to their specific recipe.