This recipe appears in Anna Olson’s Baking Wisdom. I also found versions of her delicious dessert – this is a self-saucing pudding – on eatnorth.com and ctv.ca. Anna says although the dessert is usually served warm – she prefers it chilled and I have to say I agree. Don’t tempt to use an 8-inch/22 cm square brownie pan; the batter needs more depth to separate into top of the cake and with lemon custard sauce at the bottom. Use a round 6-cup soufflé dish as in the photo above. 

3 eggs, separated and at room temperature
1½ cups granulated sugar (divided)
¼ cup unsalted butter, at room temperature
Finely grated zest of 2 lemons
½ cup all-purpose flour
½ tsp baking powder
¼ tsp salt
1½ cups whole milk
⅔ cup lemon juice
1 tsp vanilla
Icing sugar and fresh berries (optional)

Preheat oven to 375F. Lightly grease 6-cup (1.5 L) round ceramic baking dish.

In stand mixer fitted with whisk attachment, beat egg whites on high speed until they hold a soft peak when beater is lifted. Gradually pour in ¼ cup of the sugar, continuing to beat until whites hold a medium peak when beater is lifted. Transfer whites to separate bowl.

Add remaining 1¼ cups sugar, the butter and lemon zest to same bowl you whipped whites in (no need to wash). Switch whisk attachment for paddle attachment; beat on medium speed until combined. Beat in egg yolks, scraping down side of bowl several times. Turn machine off and lift beater. Sift in flour, baking powder and salt; mix on low speed until blended and smooth. Gradually pour in milk while continuing to mix, stopping to scrape side of bowl several times. (Mixture will curdle.) Beat in lemon juice and vanilla. Batter will be very fluid.

Remove bowl from stand mixer. Add a third of egg whites to batter; whisk in. Using rubber spatula, fold in remaining egg whites until no white streaks are visible. Pour into prepared baking dish.

Bake for 40 to 45 minutes or until top is an even, rich golden brown. Cool on rack 10 to 20 minutes. Dust with icing sugar before spooning into dishes and topping with berries, if desired.

Makes 6 servings.