Rating: 5 stars
3 Ratings
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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


Recipe Summary test

45 mins

Nutrition Profile:



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; protein 7g; carbohydrates 34.2g; dietary fiber 0.3g; sugars 28.9g; fat 6.2g; saturated fat 3.5g; cholesterol 61mg; vitamin a iu 321.7IU; vitamin c 7.2mg; folate 30.3mcg; calcium 89.7mg; iron 0.6mg; magnesium 13.4mg; potassium 174.4mg; sodium 86.8mg; thiamin 0.1mg.

1 1/2 other carbohydrate, 1/2 lean meat, 1 fat