Lemon Sponge Pudding

Name: Lemon Sponge Pudding
Ingredients: 1 1/2 cups sugar; 1/4 cup plus 1 1/2 teaspoons all-purpose flour; 1 1/2 cups milk; 1 tablespoon plus 1 1/2 teaspoons grated lemon rind; 1/4 cup plus 1 1/2 teaspoons lemon juice; 3/4 teaspoon salt; 3 eggs, separated

7 ingredients

2 steps

Ingredients

1 1/2 cups sugar
1/4 cup plus 1 1/2 teaspoons all-purpose flour
1 1/2 cups milk
1 tablespoon plus 1 1/2 teaspoons grated lemon rind
1/4 cup plus 1 1/2 teaspoons lemon juice
3/4 teaspoon salt
3 eggs, separated

Directions

1

Combine sugar, flour, milk, lemon rind, juice, salt, and egg yolks in a large mixing bowl; beat well. Set aside.
2

Beat egg whites (at room temperature) until stiff peaks form. Gently fold beaten egg whites into reserved lemon mixture. Pour batter into an 8 - inch square baking dish. Place baking dish in a pan of boiling water to come halfway up sides of dish. Bake, uncovered, at 325° for 40 minutes or until pudding is lightly browned; cool. Spoon pudding into individual serving bowls.