Lemon Sponge
Yield
servingsPrep
50 minCook
40 minReady
90 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggs
separated |
|
| 1 | cup |
sugar
|
|
| 1 | cup |
milk
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | each |
lemon
juice of |
|
| 1 | each |
lemon
rind of |
|
| 1 | tablespoon |
butter
melted |
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggs
separated |
|
| 237 | ml |
sugar
|
|
| 237 | ml |
milk
|
|
| 45 | ml |
all-purpose flour
|
|
| 1 | each |
lemon
juice of |
|
| 1 | each |
lemon
rind of |
|
| 15 | ml |
butter
melted |
|
| 1 | pinch |
salt
|
*
|
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.
