Preparation Steps

• Preheat oven to 350°F. Grease an 8-inch square baking dish. Set a larger roasting pan on the oven rack for a water bath and bring a kettle of water to a simmer.
• In a medium bowl, whisk together the sugar, flour, lemon zest, baking powder, and salt until evenly combined.
• In a separate bowl, whisk the egg yolks, milk, lemon juice, vanilla, and melted butter until smooth.
• Pour the wet mixture into the dry ingredients and whisk until just combined and smooth.
• In a clean bowl, beat the egg whites with a hand mixer on medium-high until soft peaks form. Gently fold the whites into the batter in 3 additions, leaving a few small streaks.
• Pour the batter into the prepared baking dish. Place the dish inside the roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish.
• Bake for 35 to 40 minutes, until the top is lightly golden and springs back to the touch, while the center still jiggles slightly. Remove the dish from the water bath.
• Cool for 15 minutes. Dust with powdered sugar and serve warm, scooping to reveal the lemon pudding layer underneath. Add fresh berries if desired.
• Store leftovers covered in the refrigerator for up to 3 days; rewarm gently before serving.