Lemon Sponges
A delicious lemon custard on the bottom with a sponge cake on top
Servings 6
Calories 180kcal
Cost $5
Ingredients
- 1 tbsp butter
- 1 cup sugar
- 2 tbsp cornstarch
- 3 medium eggs
- 1.5 lemons
- 1 1/2 cup milk
Instructions
- Cream butter and sugar together.
- Add cornstarch
- Separate the eggs.
- Beat the egg yolks and add to the sugar and butter mixture.
- Add the juice and finely grated lemon rind of 1 1/2 lemons.
- Add Milk
- Beat egg whites until stiff and fold into mixture.
- Butter 4" ramekins.
- Fill ramekins with the mixture about halfway full.
- Place ramekins in a deep dish pan and add hot water around the ramekins about have way up the sides.
- Bake in the oven at 350 degrees for approximately 30 minutes or until light brown on the top.
- Once removed from the oven, remove them from the water bath and let them cool.
- Once cool, please place them in the refrigerator for a few hours.