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Lemon Sponge Pudding

Posted By admin On July 23, 2010 @ 8:01 am In Desserts | No Comments

1 c. Granulated Sugar
4 Tbsp. Flour
1/4 tsp. Salt
1/3 c. Lemon Juice
2 tsp. Grated Lemon Zest
4 Eggs, separated
1 1/2 c. Whole Milk
2 Tbsp. Butter, melted

In mixing bowl combine sugar, flour and salt.
Add lemon juice and lemon zest, beat until smooth.
Set aside.
In separate bowl beat egg yolks until thick and lemon colored.
Add milk, mix thoroughly.
Add this mixture to the egg yolk mixture.
Stir in melted butter.
In a glass or stainless steel bowl beat egg whites until stiff peaks form.
Fold whites into lemon mixture.
Pour into greased 1 1/2 quart casserole dish.
Place dish in a larger pan of hot water so that water comes half way up sides of dish.
Bake 45-60 minutes at 350°F. until set and firm.
Serve with whipped cream.


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