Baked Lemon Sponge Pudding
Baked Lemon Sponge Pudding
2 tbsp.
3/4 c. Sugar
2 Eggs seperated
4 tbsp. Flour
1/4 tsp. Salt
1/4 c. Fresh lemon juice
1 tsp. Grated lemon rind
1 c. Whole milk
1 1/2 c. Whipping cream
2 tbsp. Icing sugar
2 tsp. Vanilla
Seasonal berries
Heat oven to 350F.
Grease an 8 inch glass baking pan. Beat the butter and sugar with an electric mixer on medium-high until light and fluffy. Add the egg yolks and blend well. Stir in the flour and salt. Then add the lemon juice, lemon rind and milk. Beat on low until well combined.
In a seperate clean bowl beat the egg whites with an electric mixer until soft peaks form. Then fold in the egg whites into the lemon batter until combined. Pour into the prepared pan and set in a water bath.
In a clean bowl combine the whippping cream, icing sugar and vanilla. Beat on high until stiff peaks form. Store in refrigerator until ready to garnish dessert.
Bake 45 minutes. Serve with whipped cream and garnish with seasonal berries.
