Ingredients: |
Ingredients: 3 T butter, softened
1 c sugar
1½ c whole milk
2½ T lemon juice
2½ T lemon zest
¼ c flour
4 large eggs, separated
pinch of salt
berries, chocolate shavings, or whipped cream, optional
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Directions: |
Directions:Preheat oven to 350° F. Lightly spray eight 1-cup ramekins with cooking spray. Beat egg whites with an electric mixer until stiff or for about 5 minutes. Set aside. In separate bowl, whisk together egg yolks and milk. In yet another bowl, cream together butter and sugar with electric mixer. Mixture will be crumbly, not silky, as there is such small amount of butter. Add flour, lemon juice, zest, and salt. Add combined milk and egg yolks. May need to manually whisk mixture to get it smooth. Gently fold egg whites into lemon mixture. Make sure to scoop all of liquid from bottom of bowl. Stop as soon as all is integrated. Mixture will still look lumpy or pebbly. DO NOT mix until smooth or egg whites will be deflated. Pour mixture evenly into ramekins, filling each about ¾ full. Set ramekins in large baking dish or roasting pan lined with clean dishcloth, and carefully pour in enough hot water to rise about one-third to halfway up sides of ramekins. Bake for 40 to 45 minutes. Tops should be light golden brown. Remove from water bath, and allow spongettes to cool slightly while still in ramekins, then transfer them to refrigerator for at least an hour or up to 24 hours. Chilling them helps custard to set. To serve, run knife around edge of ramekins to loosen spongettes. Invert them onto individual plates. Top with whipped cream and berries or chocolate shavings. |
Personal
Notes: |
Personal
Notes: NOTES: This recipe makes a very lightly flavored lemon spongette. To increase the tartness, double the amount of lemon juice and zest, or add a spoonful of lemon curd to the bottom of each ramekin. The spongettes bake well in smaller ½-cup ramekins or canning jars. Fill the containers ¾ full. Spongettes baked in smaller containers may finish cooking more quickly.
Thank you to Kitchn.com for additional information needed to complete this recipe.
(The original recipe was a loose recipe in Mother's shoebox. I was so intrigued with the recipe that I found one on Pinterest to complete the instructions.)
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