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
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Ingredients

Directions

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

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  • 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; 6.2 g total fat; 3.5 g saturated fat; 61 mg cholesterol; 87 mg sodium. 174 mg potassium; 34.2 g carbohydrates; 0.3 g fiber; 29 g sugar; 7 g protein; 322 IU vitamin a iu; 7 mg vitamin c; 30 mcg folate; 90 mg calcium; 1 mg iron; 13 mg magnesium;

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
10/30/2011
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
10/29/2011
This was very good! It needed more lemon juice and zest. Read More