Lemon Sponge Pudding
28 Sep 2009
|Eggs||3 , separated|
|Lemons||1 1⁄2 , rind grated and juiced|
|Flour||30 Milliliter (2 Tablespoon)|
|White sugar||250 Milliliter (1 Cup)|
|Milk||250 Milliliter (1 Cup)|
Add rind and juice to egg yolks; stir in flour and sugar slowly.
Beat well and add milk slowly.
Beat egg whites stiff and fold into the mixture.
Pour into a greased casserole set in a pan of water and bake 45 minutes until set at 325F(160C).
Lemon Sponge Pudding Recipe