lemon sponge pudding
Yankee Plus Dec 2015
TABLE OF CONTENTS
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- Lemon Sponge Pudding
- 2/3 cup granulated sugar
- 2 tablespoons unsalted butter, room temperature
- 2 teaspoons grated lemon zest
- 3 large eggs, separated
- 3 tablespoons all-purpose flour
- 1/2 cup fresh lemon juice
- 1 cup half-and-half
- Dash salt
- 1/8 teaspoon cream of tartar
In a mixing bowl, beat together the sugar, butter and lemon peel
Until creamy. Beat in the egg yolks. Gradually stir in flour,
Alternating with the lemon juice and half and half; stir until well
In a medium mixing bowl, beat egg whites until foamy. Add salt and
Cream of tartar; continue beating until the form soft peaks.
Fold egg whites gently into the first mixture, just until
Incorporated throughout the batter. Pour into a 1 1/2-quart souffle
Dish. Set souffle dish in a larger pan with about 1 inch of hot
Water. Bake at 350 degrees until top is set, about 35 to 45 minutes.
Serve pudding hot with whipped cream or dessert sauce.
Serves 4 to 6.