Recipe for cooking lemon sponge pudding

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Lemon Sponge Pudding

4 Tbsp. unsalted butter
1/4 c. sugar
3 eggs, separated
1/3 c. lemon juice
1/3 c. all-purpose flour
1 Tbsp. grated lemon rind
1/4 tsp. salt
1 1/2 c. milk
Pin. of cream of tartar
Powdered’ sugar
Lemon rind

Preheat oven to 350 degrees F.

Cream butter and sugar in a lrg. bowl. Add egg yolks, one at a time, beating well after each addition. Beat in the lemon juice, flour, lemon rind and salt. Add the milk in a steady stream, beating and combining the mixture well.

Beat the egg whites with the cream of tartar in a med.-size bowl until stiff peaks form. Stir one-fourth of the egg whites into the lemon mixture. Gently, but thoroughly, fold in the remaining whites. Pour the mixture into a 1 1/2-qt. soufflé dish. Set the dish in a deep pan and pour boiling water into the pan to come halfway up the sides of the dish. Bake for about 50 mins. or until puffed and golden brown on the top. Sift the powdered\sugar over the top. Serve warm or chilled; garnish with lemon rind.