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Lemon Sponge Pudding
Lemon Sponge Pudding
2 Reviews
From: EatingWell Magazine, January/February 1995
A perennial favorite, this lemony sponge pudding has been lightened by using low-fat milk and fewer egg yolks.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup sugar
- 1 large egg
- 1½ tablespoons butter, softened
- 2 teaspoons freshly grated lemon zest
- 3 tablespoons all-purpose flour
- 1 cup low-fat milk
- ¼ cup lemon juice
- 3 large egg whites
- Confectioners' sugar, for dusting
Preparation
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Active
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Ready In
- Preheat oven to 350°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.
- Per serving: 217 calories; 6 g fat(4 g sat); 0 g fiber; 34 g carbohydrates; 7 g protein; 30 mcg folate; 61 mg cholesterol; 29 g sugars; 322 IU vitamin A; 7 mg vitamin C; 90 mg calcium; 1 mg iron; 87 mg sodium; 174 mg potassium
- Carbohydrate Servings: 2½
- Exchanges: 1½ other carbohydrate, ½ lean meat, 1 fat
Reviews 2
September 18, 2010
By: lizabelle
This was very good! It needed more lemon juice and zest.
November 14, 2009
By: EatingWell User
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.
