Lemon Sponges

         Lemon Sponges

David and I were in the kitchen today creating an amazing dessert called Lemon Sponges, this is an old recipe from my grandmother and I am so fortunate she taught me to make these so many years ago. My sister thought to gather my grandmothers recipes and put them in a book for us, I don’t think I appreciated this so much at the time as I was in my teens, but I cherish this book today.  I love looking at the recipes and seeing my grandmothers handwriting, a bit hard to read, but very heart warming. Be sure to read the entire post and let me know if you make them and how you like them, happy cooking!

If you love lemon, you will just love these………… In the baking process the mixture separates and creates a cake on the top and a lemon custard on the bottom.  They are so easy and make a beautiful presentations for your guests, they will think you slaved for hours in the kitchen.

Recipe

• 1 Tbsp of butter
• 1 Cup of sugar ( or monkfruit sweetner )
• 2 Tbsp of corn startch
• 3 medium eggs ( separate the yolks and whites)
• Juice and rind of 1 1/2 lemon
• 1 1/2 Cup of milk

Instructions

• Cream butter and sugar together
• Add cornstarch
• Separate eggs and beat egg yolks with a fork by hand, then add to the sugar mixture
• Add the juice and rind of the 1 1/2 lemons
• Add 1 1/2 cup of milk
• Beat the egg whites with a mixer and fold into the above mixture
• Pour into 4 buttered ramekins ( butter with a pat of butter and a paper towel)
• Fill the ramekins about 3/4 of the way full
• Place into a deep dish and add a warm water bath around the ramekins, about 1/2 way up the sides of the ramekins
• Place in a preheated oven at 350 degrees for approx. 30 minutes or until the tops are brown
• Remove the ramekins from the water bath and let them cool
• Place them in the refrigerator and chill
• Place a slice of lemon and a sprig of rosemary on the top for decoration 

  
   

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