Lemon dessert from the oven

Ingredients for 4 servings:

• 50 g butter
• 120 g sugar
• 1 tbsp vanilla sugar
• 1 lemon(s) (grated peel and juice)
• 2 large eggs (separated)
• 50 g flour
• ½ tsp baking powder
• 300 ml milk

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat oven to 200°C. Beat the butter, sugar, and vanilla sugar with the lemon zest in a bowl until fluffy. Stir in the egg yolks and flour, then add the milk and 3 tablespoons of lemon juice and mix well. Beat the egg whites in another bowl until stiff peaks form and add the remaining mixture. Mix everything well, but not too vigorously, so the egg whites don’t collapse. Transfer to a buttered dish, place the dish in a pan one-third full of water, and bake in the preheated oven for about 45 minutes, until a beautiful golden brown, sponge-like crust has formed on top. It’s best to bake this casserole in an ovenproof glass dish, as this allows you to clearly see the delicious layers—a sort of lemon, milk, and egg mixture at the bottom and a fluffy, meringue-like crust on top.