Cook 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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