Prep the oven and pan Preheat your oven to 325°F (160°C). Grease and line an 8×8 inch (20×20 cm) baking pan with parchment paper.
Whip the egg whites In a clean bowl, beat egg whites with a pinch of salt until stiff peaks form. Set aside.
Make the yolk mixture In another bowl, beat egg yolks with sugar until pale and creamy. Mix in melted butter and vanilla extract. Add lemon zest and juice.
Add flour Gradually add flour and mix until smooth. Slowly add warm milk while whisking until fully incorporated.
Fold in egg whites Gently fold in the whipped egg whites, one-third at a time. The batter will be very thin and a bit lumpy â thatâs normal!
Bake Pour batter into the prepared pan. Bake for 45â55 minutes, or until the center is set but slightly wobbly. The top should be golden.
Cool and chill Let it cool completely in the pan, then chill in the fridge for at least 2 hours to set the custard layer.
Serve Dust with powdered sugar, slice, and enjoy that magical lemony layering!
Would you like a printable version or a video to go along with this recipe?
