Lemon Sponge Pudding Recipe & Video
INGREDIENTS
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Lemon Sponge Pudding:
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1 cup (200 grams) granulated white sugar, divided
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4 tablespoons (57 grams) unsalted butter, room temperature
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3 large eggs, separated
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1 teaspoon pure vanilla extract
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1 tablespoon lemon zest (outer yellow skin of lemon)
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1/3 cup (40 grams) all purpose flour
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1/4 teaspoon salt
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1/3 cup (80 ml) freshly squeezed lemon juice
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1 cup (240 ml) milk (whole or reduced fat, but not skim)
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1/8 teaspoon cream of tartar (optional)
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Read more: http://www.joyofbaking.com/LemonSpongePudding.html#ixzz2UzFvWPBR
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