Food & Cooking Recipes Dessert & Treats Recipes Lemon Sponge Pudding 4.0 (21) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 7, 2020 Print Rate It Share Share Tweet Pin Email Servings: 7 As this elegant dessert bakes, it separates into a cakey layer atop a rich custard. Ingredients 3 tablespoons unsalted butter, room temperature, plus more for pot de creme pots ⅔ cup granulated sugar ¼ teaspoon salt 3 large eggs, separated 3 tablespoons all-purpose flour 1 cup milk 6 tablespoons freshly squeezed lemon juice 2 tablespoons finely grated lemon zest Confectioners' sugar, for dusting Directions Preheat oven to 325 degrees. Butter seven 4 1/2-ounce pots de creme pots, or six 6-ounce ramekins; set aside. In a large bowl, stir together butter, granulated sugar and salt. Stir in yolks. Add flour, milk, and lemon juice and zest; mix until incorporated. In a separate bowl, beat egg whites until stiff but not dry peaks form. Gently fold egg whites into butter mixture. Ladle batter into prepared pots de creme pots. Transfer pots to a roasting pan. Pour boiling water around pots to come halfway up the sides. Bake until just set and lightly golden, about 20 minutes (25 minutes for ramekins). Remove from roasting pan; let cool slightly. Dust with confectioners' sugar, and serve. Cook's Notes For individual servings, bake the pudding in six six-ounce ramekins; reduce cooking time to twenty-five minutes. Rate it Print