Lemon Sponge Pudding

I’m a huge fan of lemon desserts, and this particular recipe has quite a history. This was known as “lemon delicious pudding” and became popular in America in the late 19th century. It was published in a cook book by Fannie Farmer and is rumored to have it’s roots in England.

It’s got a simple list of ingredients – butter, flour, milk, eggs, lemon juice, sugar. When baked, a light sponge cake separates from a thick, lemon curd on the bottom. It can be served warm or cold, with ice cream, whipped cream, and/or berries.

• 2 tablespoons butter, melted
• 1 cup granulated sugar
• pinch of kosher salt
• 3 large eggs, separated
• 1/4 cup flour
• 1 1/4 cups milk
• 1/2 cup lemon juice
• zest of 3 lemons

1. Preheat oven to 350º, and grease a 2 quart baking dish.
2. Whisk the butter, sugar, salt, egg yolks, flour, milk, lemon juice, and lemon zest in a large bowl.
3. In a separate bowl with an electric mixer, beat the egg whites until stiff. Gently fold the egg whites into the lemon mixture until well combined. Pour into baking dish.
4. Place the baking dish into a small roasting pan. Pour in boiling water, until it reaches halfway up the sides of the baking dish. Place in oven and bake for 35 to 45 minutes. It should be golden on top and spring back when lightly pressed.
5. Serve with whipped cream and/or berries.