- 1/3 cup sugar
- 2 teaspoons all-purpose flour
- 1/3 cup milk
- 2 tablespoons lemon juice
- 1 teaspoon lemon peel
- 1 egg, separated
- Confectioners' sugar
- In a bowl, combine sugar and flour. Stir in milk, lemon juice and peel. Beat egg yolk; add to lemon mixture. In a bowl, beat egg white until stiff peaks form; fold into lemon mixture. Place two ungreased 6-oz. custard cups in an 8-in. square baking pan. Divide lemon mixture between the cups.
- Pour hot water into pan to a depth of 1 in. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Dust with confectioners' sugar. Serve immediately. Yield: 2 servings.
Originally published as Lemon Sponge Pudding in Taste of Home April/May 2001, p11
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed May. 3, 2013
"This is a wonderful not too sweet lemon pudding. My family love it!"