'8 large egg whites at room temperature'
'1 1/4 cup all-purpose flour (225 g)'
'1/2 teaspoon grated lemon zest'
'1/2 teaspoon freshly squeezed lemon juice'
'Butter for greasing'
'All-purpose flour for dusting'
FOR THE CREAM
'8 large egg yolks'
'1/2 cup all-purpose flour (90 g)'
'3 cups whole milk (720 ml)'
'1 tablespoon vanilla extract'
'8 large egg whites at room temperature'
'1 1/4 cup all-purpose flour (225 g)'
'1/2 teaspoon grated lemon zest'
'1/2 teaspoon freshly squeezed lemon juice'
'Butter for greasing'
'All-purpose flour for dusting'
FOR THE CREAM
'8 large egg yolks'
'1/2 cup all-purpose flour (90 g)'
'3 cups whole milk (720 ml)'
'1 tablespoon vanilla extract'
'Preheat the oven to 200°C (hot)'
'In a mixer, beat the egg whites until they form soft peaks'
'Add the flour and lemon zest and beat until stiff peaks form'
'Add the lemon juice and beat for another minute or two'
'Grease and dust a 24 cm diameter mold with butter and all-purpose flour'
'Pour the mixture into the prepared mold, pressing it down firmly with the back of a spoon to fill it completely'
'Place the mold on a water bath in the lower third of the oven and bake for 30 minutes'
'Reduce the oven temperature to 180°C (medium) and bake for an additional 20 minutes or until a knife inserted into the side comes out clean'
'Let cool slightly, then unmold and refrigerate for about 1 hour.'
FOR THE CREAM: In a mixer, beat the egg yolks with the flour until smooth. Reserve
In a saucepan, warm the milk over medium heat
Add the hot milk to the egg yolk mixture, whisking well and return to the saucepan
Cook over medium heat, stirring constantly, until thickened slightly and coats the back of a spoon
Remove from heat, add the vanilla extract, and let cool slightly
Cover with plastic wrap pressed onto the surface of the cream, refrigerate for about 1 hour, then serve the pudding with the sauce on top
'228 calories per serving'
