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Lemon Sponge Pudding Recipe

User Rating 5 Star Rating (1 Review)

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A lemon sponge pudding recipe with fresh lemons and butter and eggs.

Cook Time: 45 minutes

Total Time: 45 minutes

Ingredients:

  • 2/3 cup granulated sugar
  • 2 tablespoons unsalted butter, room temperature
  • 2 teaspoons grated lemon zest
  • 3 large eggs, separated
  • 3 tablespoons all-purpose flour
  • 1/2 cup fresh lemon juice
  • 1 cup half-and-half
  • dash salt
  • 1/8 teaspoon cream of tartar

Preparation:

In a mixing bowl, beat together the sugar, butter and lemon peel until creamy. Beat in the egg yolks. Gradually stir in flour, alternating with the lemon juice and half and half; stir until well blended.

In a medium mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; continue beating until the form soft peaks.

Fold egg whites gently into the first mixture, just until incorporated throughout the batter. Pour into a 1 1/2-quart souffle dish. Set souffle dish in a larger pan with about 1 inch of hot water. Bake at 350° until top is set, about 35 to 45 minutes. Serve pudding hot with whipped cream or dessert sauce.
Lemon sponge pudding serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Everyone loves it, Member MJF1

After trying this at home, I have taken it to two pot-luck dinner parties during the past month. Everyone loves it, and wants the recipe! (I served it chilled, rather than hot, topped with whipped cream.)

19 out of 19 people found this helpful.

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