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This recipe calls for a 1-1/2 quart soufflé dish.  If your soufflé dish, like mine, is of the 2 quart variety, use the numbers in parenthesis.

½ stick unsalted butter (3/4)

¾ cup sugar (1-1/8)

3 eggs, separated (5)

1/3 cup lemon juice (1/2)

1/3 cup flour (1/2)

1 tablespoon grated lemon rind (1-1/2)

¼ teaspoon salt (1/2)

1-1/2 cups milk (2)

cream of tartar

confectioners’ sugar

  1. Cream together softened butter and sugar.
  1. Beat in the egg yolks, one at a time, beating well after each addition.
  1. Add lemon juice, flour, lemon rind and salt.
  1. Add milk in a stream, beating, and combine the mixture well.
  1. In a separate bowl, beat the egg whites with a pinch of cream of tartar and salt until they hold stiff peaks.
  1. Stir ¼ of the whites into the lemon mixture and fold in the remaining whites gently but thoroughly.
  1. Transfer mixture into a buttered 1-1/2 quart soufflé dish.
  1. Set the dish into a deep pan, add enough boiling water to the pan to reach halfway up the sides of the dish and bake in a preheated 350* oven for 50 minutes, or until the top is puffed and golden.
  1. Sift confectioners’ sugar over the top and serve warm or cold.

NOTE:  The pudding can also be made substituting orange juice and rind for the lemon.


from The Best of Gourmet, volume 5

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