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Lemon Sponge

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Yield

servings

Prep

50 min

Cook

40 min

Ready

90 min

Ingredients

Amount Measure Ingredient Features
2 each eggs
separated
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1 cup sugar Camera
1 cup milk Camera
3 tablespoons all-purpose flour Camera
1 each lemon
juice of
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1 each lemon
rind of
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1 tablespoon butter
melted
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1 pinch salt * Camera
Trans-fat Free, Low Sodium

Directions

Mix the sugar and flour together and add the lemon juice and rind, slightly beaten egg yolks, butter and salt.

Stir in the milk and mix well.

Beat the whites until stiff and fold into the first mixture.

Pour into custard cups.

Set the cups in pan with hot water and bake at 350℉ (180℃) about 40 minutes.

The sponge may also be baked in pie shell.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 307 18% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 76mg 3%
Total Carbohydrate 20g 20%
Dietary Fiber 0g 1%
Sugars g
Protein 11g
Vitamin A 6% Vitamin C 18%
Calcium 9% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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