Lemon Sponge Pudding2018-01-28
- Yield : 8 servings
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
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- 5 tablespoons unsalted butter, softened
- 1/3 cup and 3/4 cup sugar
- 5 eggs, separated
- 1/4 cup and 2 tablespoons all-purpose flour
- 1 1/4 cup whole milk
- 2/3 cup lemon juice
- 2 lemons, zested
- Equipment: 8 (8-ounce) ramekins
Preheat the oven to 325 degrees F. Butter the ramekins.
In a mixer with a paddle attachment, cream the butter with 1/3 cup of the sugar. Mix in the egg yolks; then fold in the flour (it may look curdled.) With a whisk, work in the milk, lemon juice and lemon zest.
In a standing mixer fitted with a whisk attachment, whip the egg whites until foamy. Gradually add the 3/4 cup sugar and continue whipping on medium speed until glossy. Whisk 1/4 of the whites into the lemon mixture and then fold in the remainder.
Portion the batter immediately into the buttered dishes filling 3/4 of the way full and bake immediately in a water bath covered with foil for 30 minutes. Serve warm topped with a scoop of raspberry sorbet.