Remove the edge of the brioche, cut the brioche into cubes and grind into crumbs in a bowl with a hand blender. Peel the zest off the lemon and add three tablespoons of sugar and butter to the milk. Heat the milk until the butter has melted and the sugar has dissolved. Pour the milk over the brioche crumbs and let it steep for half an hour. The mixture remains very fluid, but that`s how it should be.
Separate the eggs, whisk the yolks and mix with the pudding mixture. Pour the mixture into a buttered, flat baking dish and bake in the oven preheated to 180 degrees for 20 to 30 minutes. The surface should take on a golden brown color. If it gets too dark, cover with aluminum foil. Let the pudding cool down a bit.
Beat the egg white with a pinch of salt and a splash of lemon juice with the mixer. Heat 240 grams of sugar with a little water and reduce to a syrup. The sugar temperature should be at least 35 degrees Baumé or 107 degrees Celsius. If you don`t have a sugar thermo, place a small drop of the syrup on a plate and take it between your thumb and forefinger. Don`t worry, the syrup will no longer be hot. When you pull your fingers apart, a sugar thread at least two centimeters long should form.
Beat the egg whites with the mixer on the highest setting and slowly pour in the hot syrup. When all is used up, the egg whites are warm, have a shiny surface and keep their shape for days.
Spread the jam as a thin layer on the pudding. If the jam is very firm, heat it up slightly beforehand. Apply the meringue, working out a few tips. Brown the surface with the Bunsen burner or under the grill.
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