A perennial favorite, this lemony sponge pudding has been lightened by using low-fat milk and fewer egg yolks. Source: EatingWell Magazine, January/February 1995

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Lightly oil four 6-ounce custard cups or ramekins or coat them with cooking spray.

  • Beat sugar, whole egg, butter and lemon zest in a mixing bowl with an electric mixer until the mixture is thick and pale, about 3 minutes. Add flour and beat until smooth. Add milk and lemon juice and beat until well blended.

  • Beat egg whites in a clean mixing bowl using clean beaters until stiff but not dry. Gently fold the whites into the egg-sugar mixture until completely incorporated.

  • Spoon the mixture into the prepared cups. Set in a shallow baking dish and add enough hot water to come two-thirds of the way up the sides. Bake until browned and set, about 30 minutes. Serve warm or chilled, dusted with confectioners' sugar.

Nutrition Facts

217 calories; total fat 6.2g 10% DV; saturated fat 3.5g; cholesterol 61mg 20% DV; sodium 87mg 3% DV; potassium 174mg 5% DV; carbohydrates 34.2g 11% DV; fiber 0.3g 1% DV; sugar 29g; protein 7g 14% DV; exchange other carbs 3; vitamin a iu 322IU; vitamin c 7mg; folate 30mcg; calcium 90mg; iron 1mg; magnesium 13mg; thiaminmg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Lemon Sponge Pudding was a HUGE hit at a recent dinner party. There were six of us so I doubled it and baked it in a Corningwear dish. It looked like a gorgeous souflee and even tasted like one with delicious gooey lemony stuff at the bottom. I served it with strawberries tossed with grand marnier. Also I put in more zest and lemon juice than called for in the recipe. I cooked it a bit ahead and let it remain at room temperature for a couple of hours. It worked out perfectly. Read More
Rating: 5 stars
This was very good! It needed more lemon juice and zest. Read More