Post by chief_cook2 on Jan 27, 2007 13:08:18 GMT -6
Lemon Sponge Pudding
2/3 cup granulated sugar
2 tablespoons unsalted butter, room temperature
2 teaspoons grated lemon zest
3 large eggs, separated
3 tablespoons all-purpose flour
1/2 cup fresh lemon juice
1 cup half-and-half
dash salt
1/8 teaspoon cream of tartar
In a mixing bowl, beat together the sugar, butter and lemon peel
until creamy. Beat in the egg yolks. Gradually stir in flour,
alternating with the lemon juice and half and half; stir until well
blended.
In a medium mixing bowl, beat egg whites until foamy. Add salt and
cream of tartar; continue beating until the form soft peaks.
Fold egg whites gently into the first mixture, just until
incorporated throughout the batter. Pour into a 1 1/2-quart souffle
dish. Set souffle dish in a larger pan with about 1 inch of hot
water. Bake at 350 degrees until top is set, about 35 to 45 minutes.
Serve pudding hot with whipped cream or dessert sauce.
serves 4 to 6.
2/3 cup granulated sugar
2 tablespoons unsalted butter, room temperature
2 teaspoons grated lemon zest
3 large eggs, separated
3 tablespoons all-purpose flour
1/2 cup fresh lemon juice
1 cup half-and-half
dash salt
1/8 teaspoon cream of tartar
In a mixing bowl, beat together the sugar, butter and lemon peel
until creamy. Beat in the egg yolks. Gradually stir in flour,
alternating with the lemon juice and half and half; stir until well
blended.
In a medium mixing bowl, beat egg whites until foamy. Add salt and
cream of tartar; continue beating until the form soft peaks.
Fold egg whites gently into the first mixture, just until
incorporated throughout the batter. Pour into a 1 1/2-quart souffle
dish. Set souffle dish in a larger pan with about 1 inch of hot
water. Bake at 350 degrees until top is set, about 35 to 45 minutes.
Serve pudding hot with whipped cream or dessert sauce.
serves 4 to 6.