Angela's Lemon & Sponge Dessert – a delicious recipe with condensed milk, lemon, lemons, eggs, cakes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 2 pint loaf tin with clingfilm, if i dampen the tin with water the clingfilm sticks to the sides easier.
2
Whisk egg yolks until thick and creamy them add the condensed milk, lemon zest and juice and whisk together.
3
In a separate bowl whisk egg whites until stiff peaks, then fold into the lemony mixture.
4
Line loaf tin with trifle sponges on sides, if you have enough sponge to line the base then do.
5
Pour half mixture into tin then layer with sponge add remainder of mixture.
6
Cover with clingfilm and place in the fridge for at least 8 hours.
7
To serve, remove clingfilm covering, place a plate ontop and upturn, remove tin and then clingfilm.
8
Serve sliced with fresh fruit.
152
kcal
Calories
8
g
Fat
12
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 (405 g) can condensed milk, 1 lemon, zest of, 3 lemons, juice of, 3 eggs (separated), and more.
Yes, Angela's Lemon & Sponge Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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