Lemon Sponge Pudding

1. 1

   Preheat the oven to 325 degrees F. Butter the ramekins.

2. 2

   In a mixer with a paddle attachment, cream the butter with 1/3 cup of the sugar.

3. 3

   Mix in the egg yolks; then fold in the flour (it may look curdled.)

4. 4

   With a whisk, work in the milk, lemon juice and lemon zest.

5. 5

   In a standing mixer fitted with a whisk attachment, whip the egg whites until foamy.

6. 6

   Gradually add the 3/4 cup sugar and continue whipping on medium speed until glossy.

7. 7

   Whisk 1/4 of the whites into the lemon mixture and then fold in the remainder.

8. 8

   Portion the batter immediately into the buttered dishes filling 3/4 of the way full and bake immediately in a water bath covered with foil for 30 minutes.

9. 9

   Serve warm topped with a scoop of raspberry sorbet.

No additional tips available.