Lemon Sponge Pudding

Directions

1. 1
   Preheat the oven to 325 degrees F. Butter the ramekins.
2. 2
   In a mixer with a paddle attachment, cream the butter with 1/3 cup of the sugar.
3. 3
   Mix in the egg yolks; then fold in the flour (it may look curdled.)
4. 4
   With a whisk, work in the milk, lemon juice and lemon zest.
5. 5
   In a standing mixer fitted with a whisk attachment, whip the egg whites until foamy.
6. 6
   Gradually add the 3/4 cup sugar and continue whipping on medium speed until glossy.
7. 7
   Whisk 1/4 of the whites into the lemon mixture and then fold in the remainder.
8. 8
   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.
9. 9
   Serve warm topped with a scoop of raspberry sorbet.