As it bakes, this homey classic separates into a layer of light cake on top of a delicious lemon curd.
3 eggs, separated
3/4 cup granulated sugar
1/3 cup all-purpose flour
1-1/4 cups buttermilk
2 tbsp salted butter, melted
1 tbsp grated lemon rind
1/3 cup lemon juice
In large bowl, whisk egg yolks with sugar until pale; beat in flour and salt.
Whisk in buttermilk, butter, lemon rind and lemon juice.
In separate bowl, beat egg whites until soft peaks form; fold one-third into milk mixture. Fold in remaining whites.
Pour into greased 8-inch (2 L) square glass baking dish. Place dish in roasting pan; pour in enough hot water to come halfway up sides of dish.
Bake in 350°F (180°C) oven until top is golden, about 35 minutes. Remove from water; let cool on rack for 30 minutes.
~For crust: 2 sticks unsalted butter, softened ⅔ cup packed brown sugar 2⅔ cups all-purpose flour ½ teaspoon salt For topping: ...
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