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Recipe: Lemon Sponge Pudding

Desserts - Puddings, Gelatin
LEMON SPONGE PUDDING

"The sponge will separate, forming a custard-like sauce on the bottom of the dish."

4 tablespoons (1/2 stick) unsalted butter, softened
1/4 cup white granulated sugar
3 eggs, separated
1/3 cup lemon juice
l/3 cup all-purpose flour
1 tablespoon grated lemon rind
1/4 teaspoon salt
11/2 cups milk
Pinch of cream of tartar
Powdered sugar (for dusting top)
Lemon rind (to garnish)

Preheat the oven to 350 degrees F.

Cream the butter and granulated sugar in a large bowl. Add the egg yolks, one at a time, beating well after each addition. Beat in the lemon juice, flour, lemon rind and salt. Add the milk in a steady stream, beating and combining the mixture well.

In a medium-sized bowl, beat the egg whites with the cream of tartar until stiff peaks form. Stir a quarter of the egg whites into the lemon mixture. Gently, but thoroughly, fold in the remaining whites.

Pour the mixture into a 1 1/2-quart souffle dish. Set the dish in a deep pan and pour boiling water into the pan to come halfway up the sides of the dish.

Bake for about 50 minutes or until puffed and golden brown on the top.

Serve warm or chilled. Sift the powdered sugar over the top. Garnish with lemon rind.

Makes 6 servings
Adapted from source: Award Winning Recipes - Prize-winning recipe at the March of Dimes Gourmet Gala in Pittsburgh, Pennsylvania, 1990's
From: SueA, CA - 01-11-98
MsgID: 0226783
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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More recipes:

"Use Versatile Lemon Pudding to create a variety of different desserts." - From the recipe booklet: Create a Difference with RealLemon, 1982

"You'll be surprised at the rich pool of fudge sauce that works its way to the bottom of this cake as it bakes." - From: American Heart Association Meals in Minutes
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