1. Preheat the Oven:
- Preheat your oven to 325°F (163°C). Grease an 8-inch square baking dish.
2. Separate Eggs:
- Separate the egg yolks from the whites, placing them in separate bowls.
3. Beat Egg Yolks and Sugar:
- In a large mixing bowl, beat the egg yolks and sugar together until light and creamy.
4. Add Melted Butter:
- Gradually add the melted butter to the egg yolk and sugar mixture, stirring until well combined.
5. Add Flour:
- Sift the flour into the egg yolk mixture and mix until smooth.
6. Add Lemon Juice and Zest:
- Stir in the fresh lemon juice and lemon zest.
7. Gradually Add Milk:
- Gradually add the milk, stirring continuously to ensure a smooth batter.
8. Beat Egg Whites:
- In a separate clean, dry bowl, beat the egg whites until stiff peaks form.
9. Fold in Egg Whites:
- Gently fold the beaten egg whites into the batter until just combined. Be careful not to deflate the egg whites.
10. Bake:
- Pour the batter into the prepared baking dish.
- Place the baking dish in a larger pan filled with hot water, creating a water bath.
- Bake in the preheated oven for about 50-60 minutes or until the top is golden brown and the center is set.
11. Cool and Dust:
- Allow the Lemon Custard Cake to cool before dusting with powdered sugar if desired.
12. Serve:
- Slice and serve the Lemon Custard Cake at room temperature.
Enjoy your light and luscious Lemon Custard Cake! The combination of the creamy custard layer and the zesty lemon flavor makes it a perfect dessert for any occasion.