Lemon Sponge Pudding
This pudding recipe is based on my grandmother's Lemon Sponge Pie, which is in the similar and related recipes links. I often make pie fillings without the crust for a lighter dessert, but this was the first time I had to adjust the ingredient amounts and baking method. What resulted is a quick, easy and absolutely delicious treat, just like Mammy's pie.
- 1 cup granulated sugar
- 6 tablespoons all-purpose flour
- 4 medium lemons, juiced and rind grated
- 4 large egg yolks, room temperature, lightly beaten
- 2 tablespoons butter, preferably unsalted, melted
- 1/2 teaspoon salt
- 2 cups milk (can use reduced or nonfat)
- 4 large egg whites, room temperature
Preheat oven to 350° F. Butter or spray with cooking spray a 9x9x2-inch cake pan. Mix together the sugar and flour. Add the lemon juice, 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 top springs back to a light touch, about 35 minutes. Remove baking pan from the roasting pan and set on a cooling rack. Serve warm, room temperature, or cold. If desired, top with a dollop of whipped cream.