This was very good! It needed more lemon juice and zest.
From EatingWell: January/February 1995
A perennial favorite, this lemony sponge pudding has been lightened by using low-fat milk and fewer egg yolks.
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.