Ingredients
Scale
- 4 large eggs, room temperature (separated)
- ¼ teaspoon white vinegar
- ¾ cup granulated sugar
- ½ cup salted sweet cream butter, melted and cooled (8 tablespoons)
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour, spooned into measuring cup
- 1½ tablespoons lemon zest (from 1 large lemon)
- 4 tablespoons freshly squeezed lemon juice
- 1¾ cups whole milk, room temperature
- 2 to 3 tablespoons powdered sugar (optional for dusting)
Instructions
- Preheat the oven to 325°F and prepare an 8×8-inch baking dish with parchment paper.
- Whip the egg whites and white vinegar until stiff peaks form.
- Beat egg yolks and sugar until pale yellow.
- Add melted butter and vanilla, mixing thoroughly.
- Incorporate the flour until just combined.
- Add lemon juice and zest, mixing well.
- Gradually mix in the room-temperature milk until smooth.
- Gently fold in the whipped egg whites.
- Pour batter into the baking dish and bake for 45-50 minutes until set.
- Allow to cool completely, dust with powdered sugar, and cut into squares.
Notes
Ensure eggs and milk are room temperature for optimal results.
Fold in egg whites gently to maintain a light texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 15
- Sodium: 80
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 0
- Protein: 4
- Cholesterol: 100