Gram's Lemon Sponge Pudding 

When Marie Simmons first mentioned she was working on a pudding book, I mentioned my Grandmother Cora’s Lemon Sponge Pie/Pudding.  She used it for the letter G in Puddings A to Z (Houghton Mifflin, 1999).   

Marie’s recipe:

1/2-cup sugar

2 teaspoons grated lemon zest

1/4-cup fresh lemon juice

2 large eggs, separated

2 tablespoons all-purpose flour

1 tablespoon unsalted butter, melted

1-cup milk 

1. Preheat the oven to 350 degrees F, with a rack in the center.  Heat a kettle of water to boiling.  Generously butter four 5-ounce custard cups.  Arrange them in a 13x9 inch-baking dish.
2. Combine the sugar, lemon zest, lemon juice, egg yolks, flour and butter in a medium bowl and whisk until smooth.  Add the milk and stir to blend.
3. Beat the egg whites in a clean bowl with an electric mixer until soft peaks form.  Gently fold the whites into the lemon mixture until blended.
4. Pour the batter into the custard cups.  Place the baking pan in the oven and carefully add enough boiling water to come halfway up the sides of the cups.
5. Bake until the puddings are lightly browned and set on top, about 30 minutes.  Cool in water bath.  Serve warm or cold.  Makes 4 servings.

Gram’s original recipe:

Cream together:

2 tablespoons flour

1-tablespoon butter, melted

2 egg yolks

3/4-cup sugar

Add the grated rind and juice of one large lemon.

Add 1-cup milk.  Fold in 2 beaten egg whites.

Bake in small glass pie plate with or without a crust at 325 degrees F for 35 minutes.