Lemon pudding cake

Have I mentioned my love of lemon? I really, really love lemon. A friend of mine sent us a copy of Gourmet Today as part of our wedding gift. This is the first recipe I tried from it. We were having guests over yesterday so I wanted to try a dessert. There's very little flour in this and it's not really "cake" like - the pudding part is smooth and creamy and the "cake" part is spongy and moist.
 
Lemon pudding cake
2 large lemons
1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup plus two tablespoons sugar
3 large eggs, separated, and left at room temperature for 30 minutes
1-1/3 cup whole milk

Pre-heat oven to 350 degrees. Butter a 1-1/2 to 2 quart glass gratin/baking dish.

Using a microplane, finely zest the lemons until you have one tablespoon of zest. Juice the lemons until you have 6 tablespoons of juice (be careful to not include any seeds).

In a large bowl, whisk together the flour, salt, and 1/2 cup plus two tablespoons sugar. In a small bowl, whisk together the eggs yolks, milk, lemon zest and juice. Then add the liquid to the flour mixture, whisking until just combined.

In another large bowl, beat the egg whites with an electric mixer until the hold soft peaks. Beat in the remaining 1/4 cup of sugar a little at a time. Continue to beat until the whites hold stiff, glossy peaks. Whisk about 1/4 of the whites into the batter and then fold in the remaining egg whites.

The batter will be very thin. Pour into the baking dish and place the dish in a small roasting pan in the oven. Add boiling water to the roasting pan until it reaches about halfway up the sides of the baking dish. Bake until the cake is puffed and golden, about 45 minutes. Transfer to a wire rack and serve warm or at room temperature.