Lemon Sponge Pudding

Name: Lemon Sponge Pudding
Ingredients: 8 ounces sugar; 3 ounces sugar (for egg whites); 3 ounces flour; 5 ounces fresh lemon juice; 3 ounces hot melted unsalted butter; 1 12 tablespoons lemon zest; 5 eggs, seperated; 17 ounces buttermilk

8 ingredients

1 steps

Ingredients

8 ounces sugar
3 ounces sugar (for egg whites)
3 ounces flour
5 ounces fresh lemon juice
3 ounces hot melted unsalted butter
1 12 tablespoons lemon zest
5 eggs, seperated
17 ounces buttermilk

Directions

1

["Mix 8oz of sugar with the flour in a large mixing bowl.", "Beat the lemon juice, melted butter, lemon zest and egg yolks with a whisk in a medium size mixing bowl.", "Combine this mixture with the sugar/flour mixture and whisk until well combined.", "Stir in the buttermilk.", "Beat the egg whites in a mixer until stiff peaks are formed.", "Add the remaining 3 oz of sugar, gradually.", "Beat until stiff peaks are formed.", "Fold half of the egg whites into the mixture with a whisk to combine the two thoroughly.", "DO NOT BEAT.", "Fold in the remaining whites with a rubber spatula.", "Ladle the mixture into 8 6oz buttered ramekins or custard cups and fill to the top.", "Bake in a water bath in a 2\" deep pan for 45-60 minute Check after 20 min and rotate the pan in the oven to insure even baking.""