Book Club

Brad had book club tonight and he made lemon sponge pudding.

YUM!

Lemon Sponge Pudding

2 Tablespoons unsalted butter, at room temperature, plus more for ramekins

2/3 cup sugar plus more for ramekins

pinch of salt

grated zest of 1 large lemon

3 eggs separated

3 tablespoons of flour

1/4 cup freshly squeezed lemon juice

3/4 cup plus 1 tablespoon milk

Heat oven to 325F. Butter four 6-ounce ramekins, individual ceramic pie pans, or glass custard cups. Coat with sugar. In a mixing bowl, combine the butter, sugar, and salt. Mix with an electric mixer on medium speed until crumbly. Mix in the lemon zest and egg yolks. Mix in the flour, then the lemon juice and milk.

In a separate bowl, beat the egg whites until stiff. Fold the beaten whites into the egg yolk mixture. Ladle into the prepared ramekins. Set the filled ramekins in a baking pan and pour hot water into the pan to come halfway up the sides of the ramekins. Bake for about 25 minutes, or until the puddings have set. Cool puddings on a wire rack for 20 minutes before serving. Serve in ramekins or invert onto plates.