This dessert recipe I found many years ago on allrecipes.com. In fact it was 2010 when I printed it out so maybe that is not so many years ago. The recipe is still posted here. I did not make too many adjustments so as not to mangle the results.
- 4 eggs, separated
- 1/3 cup lemon juice (I juiced one lemon and topped it up with jarred lemon juice to make 1/3 cup.)
- 1 teaspoon lemon zest (this was 1/2 the zest from the aforementioned lemon; I froze the remainder for future use.)
- 1 tablespoon butter
- 1 1/2 cups white sugar
- 1/2 cup sifted all-purpose flour (I did not sift. I figure if I whisk the flour in the container and then spoon it into the measuring cup lightly without packing, that is close enough.)
- 1/2 teaspoon salt
- 1 1/2 cups milk (I did not have cow’s milk except for half-and-half. So I used 1/2 cup half-and-half, 1/2 cup almond milk which emptied the carton, so I topped it up with 1/2 cup cashew milk. I thought it was necessary to use the half-and-half for the fat content.)
Beat together egg yolks, lemon juice, lemon zest, and butter until thick and lemon colored. Combine the flour, sugar, and salt. Add this alternating with additions of the milk.
Beat egg whites until stiff. Blend egg whites into the batter on low speed of electric mixer. I am so glad I have two bowls for my KitchenAid mixer. I used one bowl with the paddle attachment for the batter and the other bowl with the whisk attachment for the egg whites.
Pour this into an -inch square pan. Heat oven to 350 F. This bakes in a bain marie: place a 9 x 13 inch pan in the oven with hot water. Put the square pan in it and bake for 45 minutes.
We ate this warm from the oven. The sauce/pudding formed under the sponge thickens up as it cools so it is good warm or cool. The birthday girl had a second helping and declared it good! 🙂