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Lemon Sponges
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Lemon Sponges

A delicate lemon custard on the bottom with alight sponge cake on top, baked in individual ramekins.
Course Desserts
Cuisine American
Keyword lemon desserts, lemon custard, lemon pudding cake
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 Servings

Equipment

  • 6 3-4" ceramic ramekins
  • 1 Set measuring spoons
  • 1 measuring cup
  • 1 Mixer
  • 2 Mixing bowls

Ingredients

  • 1 tablespoon butter
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 3 medium eggs separated
  • 1 1/2 lemons, juice and zest juiced and zested
  • 1 1/2 cups milk

Instructions

  • Preheat the oven to 350 degrees and butter six 4-inch ramekins.
  • Cream the butter and sugar together, then stir in the cornstarch.
  • Beat the egg yolks and add them to the butter and sugar mixture.
  • Add the juice and the finely grated zest of 1 1/2 lemons.
  • Stir in the milk. The batter will look thin. That is correct.
  • Beat the egg whites until stiff and fold them gently into the mixture.
  • Fill the ramekins about halfway.
  • Set the ramekins in a deep pan and pour hot water around them, halfway up the sides.
  • Bake about 30 minutes, until the tops are light brown and spring back when touched.
  • Remove from the water bath and cool completely, then chill for a few hours before serving.