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Unsalted butter; softened
1 c Sugar
1/4 c Unsalted butter; softened
2 ts Lemon zest; finely grated
3 Eggs; separated
1/4 c Flour; all-purpose,
-preferable unbleache
1 pn Salt
1 1/4 c Milk
1/2 c Fresh lemon juice
Fresh berries
Preheat oven to 350. Butter an 8-inch square baking pan or a 1 1/2-quart
baking dish.
In the bowl of an electric mixer, combine the sugar, butter, and lemon
zest. Beat until fluffy, about 3 minutes. Add the egg yolks, one at a time,
beating well after each addition. Stir in the flour, salt, milk, and lemon
juice. Set aside.
In a separate bowl. beat the egg whites until they form stiff, shiny peaks
but are not dry. Stir about 1/4 of the egg whites into the batter to
lighten it. Using a rubber spatula, fold in the remaining whites. Pour the
mixture into the prepared baking dish.
Transfer the baking pan or dish to a baking pan, place the pan in the oven,
and pour in enough hot (not boiling) water to reach about halfway up the
sides of the pudding container. Bake until the top pudding layer is set and
lightly browned, about 45 minutes.
Serve warm with berries or offer a fresh berry sauce.
Makes 4 to 6 servings.
VARIATIONS:
Substitute juice and zest of lime, orange, tangerine, or grapefruit for the
lemon, or use a combination of citrus.
For pineapple sponge pudding, reduce the sugar to 3/4 cup and the milk to
1/4 cup. Add 1 cup pineapple juice along with the milk. Omit the lemon
juice and zest.
Yields
4 Servings
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