I needed a bit of comfort food myself, and remembered eating this years ago although I have never made it until now. It’s light and lemony with the right balance of sweet to tart, with the cake separating into cake on top and pudding on the bottom. One of those pans you find yourself standing over and “evening out” the edges after serving it, until another helping has disappeared. The Brits would call this “nursery food”; soothing and so easy to eat…you savor each bite. Be sure to read the recipe through before starting, so you will know to save the egg whites and that an additional 1/4 cup of sugar is needed when beating them.
Whisk the dry ingredients together:
1/4 cup flour
1/2 cup plus 2 Tbs. sugar
1 tsp. salt
Whisk the wet ingredients together:
1 1/3 cups milk
2 egg yolks
1 Tbs. lemon zest
6 Tbs. lemon juice
Whisk the wet ingredients into the dry. Beat 3 egg whites on high until soft peaks form; add 1/4 cup sugar and beat to stiff and glossy. Whisk 1/4 cup of the whites into into the batter; then fold in the rest. Pour into a buttered 6 cup gratin dish. Bake at 350 degrees in a hot water bath half-way up the sides of the pan. (Place a pan of hot water in the oven and set the baking dish into it.) Be careful removing from the oven! And yes, these are huge blueberries!
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