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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Lemon Sponge Pudding Recipe

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This recipe for Lemon Sponge Pudding is from Carol Gentry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons unsalted butter, room temperature, plus more for pot de creme pots
2/3 cup granulated sugar
1/4 teaspoon salt
3 large eggs, separated
3 tablespoons all-purpose flour
1 cup milk
6 tablespoons freshly squeezed lemon juice
2 tablespoons finely grated lemon zest
Confectioners' sugar, for dusting
Directions:
Directions:
Step 1
Preheat oven to 325ºF. Butter seven 4 1/2-ounce pots de creme pots, or six 6-ounce ramekins; set aside. In a large bowl, stir together butter, granulated sugar and salt. Stir in yolks. Add flour, milk, and lemon juice and zest; mix until incorporated.

Step 2
In a separate bowl, beat egg whites until stiff, but not dry, peaks form. Gently fold egg whites into butter mixture.

Step 3
Ladle batter into prepared pots de creme pots. Transfer pots to a roasting pan. Pour boiling water around pots to come halfway up the sides. Bake until just set and lightly golden, about 20 minutes (25 minutes for ramekins). Remove from roasting pan; let cool slightly. Dust with confectioners' sugar, and serve.
Number Of Servings:
Number Of Servings:
7
Personal Notes:
Personal Notes:
When baked, this batter separates into a creamy pudding on the bottom and a light, airy souffle on top.
Optional: dust inside of buttered pots with superfine sugar. This makes a nice crust on the edges.
Serve with dainty cookies or lemon jellies.

 

 

 

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