Best 5 Lemon Sponge Pudding Recipes

LEMON SPONGE PUDDING

Steps:

• Preheat oven to 325 degrees. Butter seven 4 1/2-ounce pots de creme pots, or six 6-ounce ramekins; set aside. In a large bowl, stir together butter, granulated sugar and salt. Stir in yolks. Add flour, milk, and lemon juice and zest; mix until incorporated.
• In a separate bowl, beat egg whites until stiff but not dry peaks form. Gently fold egg whites into butter mixture.
• Ladle batter into prepared pots de creme pots. Transfer pots to a roasting pan. Pour boiling water around pots to come halfway up the sides. Bake until just set and lightly golden, about 20 minutes (25 minutes for ramekins). Remove from roasting pan; let cool slightly. Dust with confectioners' sugar, and serve.

LEMON SPONGE PUDDING

Steps:

• In a bowl, combine sugar and flour. Stir in milk, lemon juice and peel. Beat egg yolk; add to lemon mixture. In a bowl, beat egg white until stiff peaks form; fold into lemon mixture. Place two ungreased 6-oz. custard cups in an 8-in. square baking pan. Divide lemon mixture between the cups., Pour hot water into pan to a depth of 1 in. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Dust with confectioners' sugar. Serve immediately.

LEMON SPONGE PUDDING WITH RHUBARB SAUCE

Steps:

• Heat oven to 325 degrees. Butter six 5-ounce ramekins or custard cups; coat them with 2 tablespoons sugar.
• In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter, 1/4 cup sugar, salt, and zest on medium speed until well combined, 1 to 2 minutes. Add yolks; beat until creamy, 2 to 3 minutes. Add milk, lemon juice, and flour; stir to combine.
• In a separate bowl, beat egg whites to soft peaks; gradually add 1/2 cup sugar. Beat until stiff and glossy. Gently whisk in egg-yolk mixture until combined. Ladle into ramekins; place in 9-by-13-inch baking pan; fill pan halfway with hot water. Bake until puddings have set and are golden on top, 35 to 40 minutes. Transfer to a wire rack to cool. Chill puddings until ready to serve, up to 2 days. To unmold puddings, dip ramekins in warm water, and run a paring knife around the edges to help loosen; unmold onto plates.
• In a medium skillet, combine rhubarb, remaining 1/4 cup sugar, and 2 tablespoons water. Cook over medium heat until rhubarb is tender, 5 to 7 minutes. Transfer from heat; cool to room temperature. Serve with lemon sponge pudding.

LEMON SPONGE PUDDING

Steps:

• Pudding----------------.
• Combine sugar, flour and salt in large bowl.
• Stir in lemon rind, lemon juice, egg yolks and evaporated milk.
• Beat egg whites in a small bowl until stiff peaks form.
• Fold into lemon mixture.
• Pour into lightly greased 8 cup baking dish.
• Place dish in larger pan and fill with hot water to 1 inch depth.
• Bake at 350 degrees for 40 to 45 minutes, or until top is set and golden brown.
• Serve warm with raspberry sauce.
• Sauce------------------.
• Press raspberries through sieve to remove seeds and puree berries.
• Combine raspberry puree and corn starch in a small saucepan.
• Cook, stirring constantly, over medium heat until mixture boils and thickens.
• Spoon warm sauce over individual servings of pudding.

LEMON SPONGE PUDDING

Steps:

• Preheat the oven to 325 degrees F. Butter the ramekins.
• In a mixer with a paddle attachment, cream the butter with 1/3 cup of the sugar. Mix in the egg yolks; then fold in the flour (it may look curdled.) With a whisk, work in the milk, lemon juice and lemon zest.
• In a standing mixer fitted with a whisk attachment, whip the egg whites until foamy. Gradually add the 3/4 cup sugar and continue whipping on medium speed until glossy. Whisk 1/4 of the whites into the lemon mixture and then fold in the remainder.
• Portion the batter immediately into the buttered dishes filling 3/4 of the way full and bake immediately in a water bath covered with foil for 30 minutes. Serve warm topped with a scoop of raspberry sorbet.