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Lemon Sponge Pudding

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lemon Sponge Pudding


Oven: 350

  • 1-1/2 Quart Casserole or 6 Custard Cups.


In a Large Mixing Bowl, Combine The Dry Ingredients. Stir in The oil, LemonJuice And lemon Rind. in a Small Bowl, Beat The egg Yolks With The water AndAdd to The lemon Mixture; Mix Well.


In a Clean Small Bowl, at High Speed, Beat The egg Whites Until Stiff But NotDry. Fold Them Into The egg Yolk Mixture.


Pour The Batter Into Dish or Custard Cups. Set The Dish (es) Into a PanContaining 1-Inch of Hot water.


Bake For 40 to 50 Minutes.


Serve Warm or Cold.


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