• 2 large lemons

• ¼ cup all purpose flour

• Rounded ¼ tsp. salt

• ¾ cup plus 2 T. sugar

• 3 large eggs, separated

• 1 1/3 cups whole milk

Preheat oven to 350 degrees.  Finely grate 1 T. zest from lemons, and then squeeze ¼ cup plus 2 T. of juice.  Whisk together flour, salt, and ½ cup plus 2 T. sugar into large bowl.  Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking until just combined.  Beat whites in another bowl until they hold soft peaks.  Beat in remaining ¼ cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.  Whisk about ¼ of whites into batter to lighten, and then fold in remaining whites gently, but thoroughly.  Batter will be thin.  Pour into a buttered 1 ½ quart ceramic gratin or other shallow baking dish and bake in a hot water bath (water ½ way up sides of baking dish) until puffed and golden, 45-50 minutes.

Transfer to rack and serve warm or at room temperature.