- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup whole milk
- 1/3 cup fresh lemon juice
- 1/4 cup Scotch (optional)
- 1/2 stick unsalted butter, melted and cooled
- 3 tablespoons mild honey
- 1 teaspoon grated lemon zest
- 3 large eggs, separated, at room temperature 30 minutes
- 1/3 cup sugar
- Preheat oven to 350°F with rack in middle. Butter a 1 1/2-quart shallow baking dish.
- Whisk together flour and salt in a large bowl. Whisk together milk, lemon juice, Scotch (if using), butter, honey, zest, and yolks, then stir into flour mixture.
- Beat whites with an electric mixer at medium speed until frothy. Increase speed to medium-high and add sugar, 1 tablespoon at a time, beating until whites just hold stiff peaks.
- Stir about one third of whites into flour mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into baking dish and bake in a water bath until puffed and golden-brown, 45 to 50 minutes. Serve warm.