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Lemon Sponge Pudding

4 servings 

  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 Tablespoons margarine or butter
  • 2 teaspoons lemon zest *
  • 3 Tablespoons all-purpose flour
  • 1 cup nonfat milk, or 1%
  • 1/4 cup fresh lemon juice
  • 3 egg whites
  •    confectioners sugar, for dusting

Preheat oven to 350°. Bring eggs to room temperature. Lightly coat 4 6-oz custard cups with nonstick cooking spray.

In a mixing bowl, beat sugar, whole egg, margarine and lemon zest with an electric mixer until the mixture is thick and pale, about 3 minutes. Add flour and beat until smooth. Add milk and lemon juice and beat until well blended.

In a clean mixing bowl using clean beaters, beat egg whites until stiff but not dry. Gently fold the whites into the egg-sugar mixture until completely incorporated.

Spoon the mixture into the prepared cups. Set them in a shallow baking dish and add enough hot water to come two-thirds of the way up the sides. Bake for 30 minutes, or until browned and set. Serve chilled, dusted with confectioners sugar

* Lemon Zest: Lightly grate just the yellow from the lemon making sure you don't go down too far. You do not want to grate the white beneath the yellow.

Nutrition Facts
Amount Per Serving: Calories 181 - Calories from Fat 15
Percent Total Calories From: Fat 9%, Protein 15%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 54mg, Sodium 91mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 25g, Protein 7g, Vitamin A 217 units, Vitamin C 9 units, Calcium 0 units, Iron 0 units

Bon appetit!

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