Lemon Sponge
Lemon sponge is a small baked pudding that separates into a light sponge on top and a soft lemon custard below. The trick is folding stiff egg whites into a milk and yolk batter, then baking the cups in a pan of hot water so they cook gently. It needs only a handful of pantry staples, one lemon and about an hour, and it also works in a pie shell.
Instructions
Separate the eggs and lightly beat the yolks in a large bowl. Set the whites aside in a clean bowl.
In another bowl, mix the sugar and flour together. Add the lemon juice and zest, the beaten yolks, the butter and the salt.
Stir in the milk and mix well until the batter is smooth and evenly combined.
Whip the egg whites until they hold stiff peaks. Fold them gently into the lemon mixture so the batter stays light.
Pour the batter into custard cups or ramekins. Set the cups in a pan and pour in hot water around them.
Bake at 350 °F (177 °C) for about 40 minutes. The sponge can also be baked in a pie shell instead of cups.
Make it personal.
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