LEMON SPONGE PUDDING (for four)
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
- Cream together softened butter and sugar.
- Beat in the egg yolks, one at a time, beating well after each addition.
- Add lemon juice, flour, lemon rind and salt.
- Add milk in a stream, beating, and combine the mixture well.
- In a separate bowl, beat the egg whites with a pinch of cream of tartar and salt until they hold stiff peaks.
- Stir ¼ of the whites into the lemon mixture and fold in the remaining whites gently but thoroughly.
- Transfer mixture into a buttered 1-1/2 quart soufflé dish.
- 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.
- 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.