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Gallery Lemon Sponge Pudding with Rhubarb Sauce Recipe Summary Servings: 6

Ingredients Ingredient Checklist 2 tablespoons unsalted butter, plus 1 teaspoon for coating ramekins 1 cup sugar, plus 2 tablespoons for coating ramekins 1/4 teaspoon salt Zest of 3 lemons 3 large eggs, separated 1/2 cup milk 1/2 cup freshly squeezed lemon juice (3 lemons) 3 tablespoons all-purpose flour 2 large stalks rhubarb, cut into 1/2-inch dice

Gallery Lemon Sponge Pudding with Rhubarb Sauce

Recipe Summary Servings: 6

Lemon Sponge Pudding with Rhubarb Sauce

Lemon Sponge Pudding with Rhubarb Sauce

Lemon Sponge Pudding with Rhubarb Sauce

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 tablespoons unsalted butter, plus 1 teaspoon for coating ramekins 1 cup sugar, plus 2 tablespoons for coating ramekins 1/4 teaspoon salt Zest of 3 lemons 3 large eggs, separated 1/2 cup milk 1/2 cup freshly squeezed lemon juice (3 lemons) 3 tablespoons all-purpose flour 2 large stalks rhubarb, cut into 1/2-inch dice

Directions

Heat oven to 325 degrees. Butter six 5-ounce ramekins or custard cups; coat them with 2 tablespoons sugar.

In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter, 1/4 cup sugar, salt, and zest on medium speed until well combined, 1 to 2 minutes. Add yolks; beat until creamy, 2 to 3 minutes. Add milk, lemon juice, and flour; stir to combine.

In a separate bowl, beat egg whites to soft peaks; gradually add 1/2 cup sugar. Beat until stiff and glossy. Gently whisk in egg-yolk mixture until combined. Ladle into ramekins; place in 9-by-13-inch baking pan; fill pan halfway with hot water. Bake until puddings have set and are golden on top, 35 to 40 minutes. Transfer to a wire rack to cool. Chill puddings until ready to serve, up to 2 days. To unmold puddings, dip ramekins in warm water, and run a paring knife around the edges to help loosen; unmold onto plates.

In a medium skillet, combine rhubarb, remaining 1/4 cup sugar, and 2 tablespoons water. Cook over medium heat until rhubarb is tender, 5 to 7 minutes. Transfer from heat; cool to room temperature. Serve with lemon sponge pudding.

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All Reviews for Lemon Sponge Pudding with Rhubarb Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lemon Sponge Pudding with Rhubarb Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest