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Lemon Sponge Custard




Source of Recipe


courtesy of Company's Coming


Recipe Introduction


This light dessert has a golden, cake top with a creamy lemon custard bottom. Try this warm or cold-it's delicious either way!


List of Ingredients




Butter (or hard margarine) softened 3 tbsp.
Granulated sugar 3/4 cup
Salt 1/4 tsp.


Egg yolks (large) 4


All-purpose flour 1/4 cup



Milk 1 cup
Lemon juice 1/3 cup
Finely grated lemon zest 1 tbsp.


Egg whites (large), room temperature 4
Boiling water


Recipe



Grease six 3/4 or 1 cup (175 or 250 mL) ramekins. Beat first 3 ingredients in large bowl until well combined.

Add egg yolks, 1 at a time, beating well after each addition.

Add flour. Stir.

Add next 3 ingredients. Whisk gently to remove any lumps.

Beat egg white in medium bowl until stiff (not dry) peaks form. Fold egg whites into lemon mixture. Do not overmix. Gently spoon into prepared ramekins. Place in baking pan. Carefully pour enough boiling water into baking pan to come halfway up side of ramekins. Bake in 325�F (160�C) oven for 35 to 40 minutes until tops are puffed and golden. Let stand in pan on wire rack for 15 minutes before serving. Serves 6.