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Author Notes: I found the recipe for these lemon sponge cups in my Aunt Mariah's old-fashioned recipe box (an actual box), when I was visiting with her in my hometown, Galax, Virginia, to learn how to make her exquisite, feathery rolls. The rolls took lots of practice. The lemon sponge cups, though, were a breeze; also, they make you feel fancy, like a lady. You pour the batter into individual souffle dishes or ramekins, and when they come out of the oven they have cute puffy-brown tops, with a layer of lemon custard on the bottom. Without whipped cream, they are perfectly light and sour-sweet; but a spoonful of whipped cream is always nice for company. - ENunn
—EmilyNunn
Food52 Review: We're so glad ENunn unearthed her Aunt Mariah's version of this classic lemon pudding cake -- its evocative name, mellowed lemon pucker and bare sweetness thoroughly won us over. In one fell swoop, you get two desserts: a delicate, airy cake that rises to the top and browns handsomely, and a lush lemony custard that pools at the bottom, waiting for your spoon. - A&M —The Editors
Serves: 4 to 6
Prep time: 15 min
Cook time: 45 min
Ingredients
-
2
tablespoons butter
-
1
cup sugar
-
4
tablespoons flour
-
1
lemon, grated rind and juice
-
1 1/2
cups milk
-
3
eggs, separated
-
1
pinch salt
Directions
- Preheat oven to 350. In a large bowl, cream butter. Add sugar, flour salt, lemon juice and rind. In a separate bowl, beat egg yolks; stir in milk. Slowly add second mixture to first mixture. Beat egg whites until stiff; gently fold into mixture. Pour into ramekins or individual souffle dishes and place in pan of hot water. Bake in "moderate" oven (350, in my case) for 45 minutes. You will have a layer of lemon custard, with gorgeous, lightly browned sponge on top. Let cool a bit. Turn out and serve with whipped cream, or serve still in the dish. You can also bake this in one large souffle dish. Aunt Mariah likes to garnish with a thin slice of lemon.
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Cake|American|Fruit|Lemon|Milk/Cream|Winter|Spring|Summer|Easter|Fall|Dessert|Breakfast
106 Reviews
The pudding part is quite runny and the sponge is very light when baked. It's done when the time is up and top is lightly brown, poking with a toothpick won't work because it's too wet inside. This is delicious using orange juice and coconut, too.
My problem is that I got the custard part right but the sponge part didnt seem to come out very thick. Thanks!
Ram
OMG! These are like lemon custard topped with lemon cheesecake! Made them exactly as directed and they came out absolutely perfect. I ended up with 7 servings.
They come out of the cup pretty easily too, so I was able to plate it with a oranges. Spectacular! It's midnight. The dishes are done. I'm going to get another one!
1 c. cornstarch
1 c. tapioca starch
1 c. potato flour