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Lemon Sponge Pudding

Yield 8 servings


  • 1 1/2 cups sugar
  • 1/4 cup plus 1 1/2 teaspoons all-purpose flour
  • 1 1/2 cups milk
  • 1 tablespoon plus 1 1/2 teaspoons grated lemon rind
  • 1/4 cup plus 1 1/2 teaspoons lemon juice
  • 3/4 teaspoon salt
  • 3 eggs, separated

How to Make It

  1. Combine sugar, flour, milk, lemon rind, juice, salt, and egg yolks in a large mixing bowl; beat well. Set aside.

  2. Beat egg whites (at room temperature) until stiff peaks form. Gently fold beaten egg whites into reserved lemon mixture. Pour batter into an 8 - inch square baking dish. Place baking dish in a pan of boiling water to come halfway up sides of dish. Bake, uncovered, at 325° for 40 minutes or until pudding is lightly browned; cool. Spoon pudding into individual serving bowls.

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