Lemon Sponge Cups

A variation of this recipe is in virtually every recipe from the 1970’s. Notwithstanding it’s age, it is a classic, and ultimately just a little magical in the way the souffle and the pudding separate by themselves.

Servings: 8

Ingredients:

• 2 tablespoons butter, softened

• 1 cup sugar

• 4 tablespoons flour

• Pinch of salt

• 5-6 tablespoons fresh lemon juice

• Zest from 1 lemon

• 3 eggs, separated

• 1 ½ cups milk

Instructions:

1. Preheat oven to 350 degrees.

2. Cream butter and sugar. Add flour, salt, lemon juice and zest.

3. Add egg yolks to milk and stir until mixed. Add to lemon mixture.

4. In a separate bowl, beat egg whites until stiff. Fold into lemon mixture.

5. Pour into individual ramekins or an 8 x 8 inch Pyrex pan. Set in a water bath (larger pan filled halfway up ramekins with boiling water) and bake for 40 to 45 minutes, until lightly browned on top. Each cup will contain a sponge cake on top, with custard on the bottom.