Ingredients:
For the Crust (Optional):
1 1/2 cups (180g) all-purpose flour
1/2 cup (115g) butter, softened
1/4 cup (50g) sugar
Pinch of salt
1 egg yolk
For the Custard Filling:
4 large eggs (room temperature, separated)
3/4 cup (150g) sugar
1/2 cup (115g) melted butter (cooled)
1/2 cup (60g) all-purpose flour
1/4 cup (60ml) lemon juice (freshly squeezed)
2 tsp lemon zest
2 cups (500ml) warm milk
1/2 tsp vanilla extract
A pinch of salt
Topping (Optional):
Powdered sugar
Lemon slices for decoration
Instructions:
1. Prepare the Crust (Optional):
Mix flour, sugar, butter, salt, and egg yolk until a soft dough forms.
Press into a greased and lined springform pan to cover the base and about halfway up the sides.
Chill while preparing the filling.
2. Make the Lemon Custard Batter:
Preheat oven to 325°F (160°C).
Separate the eggs. Beat the egg yolks with sugar until pale and creamy.
Mix in melted butter, lemon zest, lemon juice, and vanilla.
Add flour and mix until smooth.
Slowly add warm milk and whisk until well combined. The batter will be very liquid.
In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
Gently fold the egg whites into the batter in three parts (don’t overmix, some clumps are okay).
3. Bake:
Pour the batter over the crust (or directly into the lined pan if no crust).
Bake for 50–60 minutes until the top is golden and set. The center should still have a slight jiggle.
Let it cool completely, then refrigerate for a few hours or overnight.
4. Serve:
Dust with powdered sugar.
Garnish with lemon slices.
Slice and enjoy the custard-like layers.