Lemon Sponge Pudding
Lemon Sponge Pudding is an moderately easy dinner. Made with 1 1/2 c. milk, 3/4 c. sugar, 3 eggs, 1/2 lemon rind, grated and 3 tbsp. flour, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Scald milk in double boiler.
Mix dry ingredients and add to beaten egg yolks.
Gradually add the scalded milk, stirring constantly.
When cool, gradually add lemon juice and rind, mixing thoroughly.
Now fold in stiffly beaten egg whites.
Bake in a pan of hot water in a slow oven at 325Β° for 45 minutes.
Chill before serving.
If pudding has not browned on top within 45 minutes, turn on broiler for a minute or two to have it a beautiful golden brown.
Serve with a lemon sauce.
Makes 6 servings.
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