LEMON SPONGE PUDDING

SERVES 8

This is based on Mammy's Lemon Sponge Pie. I have often made pie fillings without the crust, but this was the first time I played around with the ingredient amounts and baking method. It is absolutely delicious, just like Mammy's pie.

INGREDIENTS

1 cup granulated sugar

6 tablespoons all-purpose flour

4 medium lemons, juiced and rind grated

4 large egg yolks, lightly beaten

2 tablespoons butter, melted

1/2 teaspoon salt

2 cups milk (I use 2%)

4 large egg whites

Preheat oven to 350° F. Butter a 9x9x2-inch cake pan. Mix together the sugar and flour. Add the lemon juice and rind, egg yolks, butter and salt. Mix well. Mix in the milk. Beat egg whites until firm; fold into batter. Pour into prepared pan. Set the pan inside a roasting pan large enough to hold it. Bring several cups of water to a boil. Add water to the roasting pan, enough to come halfway up the sides of the cake pan. Be careful not to allow water to get into the pudding. Bake until the filling springs back to a light touch, about 35 minutes. Remove baking pan from other pan and set on cooling rack. Serve warm, room temperature, or cold. If desired, top with a dollop of whipped cream.

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