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Lemon Sponge Pudding

For individual servings, divide the pudding among six 6-ounce ramekins; reduce the cooking time to 25 minutes.

Recipe information

  • Yield

    serves 6

Ingredients

3 tablespoons unsalted butter, room temperature, plus more for the baking dish
2/3 cup granulated sugar
1/4 teaspoon salt
3 large eggs, separated
3 tablespoons all-purpose flour
1 cup milk
6 tablespoons fresh lemon juice
2 tablespoons finely grated lemon zest
Confectioners’ sugar, for dusting

Preparation

  1. Step 1

    Preheat the oven to 325°F. Butter a shallow 9-inch round glass or ceramic baking dish; set aside. In a large bowl, stir together the butter, granulated sugar, and salt. Stir in the yolks. Add the flour, milk, and lemon juice and zest; mix until incorporated.

    Step 2

    In a separate bowl, beat the egg whites until stiff but not dry peaks form. Gently fold the egg whites into the butter mixture.

    Step 3

    Ladle the batter into the prepared dish. Set the dish in a roasting pan; pour boiling water around the dish to come halfway up the sides. Bake until just set and lightly golden, 30 to 35 minutes. Remove the ramekins from the roasting pan; let cool slightly. Dust with confectioners’ sugar, and serve.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPuddingDessertLemonCitrusFruitSnackGluten FreeNut FreeBakingCookbooks
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