Food Friday: Lemon Sponge Pudding








This is is another old family favorite.  It melts in your mouth!


Lemon Sponge Pudding








3/4  cup sugar

1/4 tsp. salt

1 Tbsp. grated lemon peel

1 1/2 Tbsp. soft butter

3 Tbsp. flour

2 egg yolks, beaten







Add:     1/4 cup lemon juice

1 cup milk

(Mixture may have curdled appearance, but no matter)








Beat:     2 egg whites until stiff and fold into mixture.


Pour into buttered 1.5 quart casserole.









Place in pan of hot water

Bake at 325°F uncovered 40-45 min or until set (1 hr).










Serve warm or chilled.  I like it warm!


  1. Oh, my God…you finally got around to my favorite. It must be 10 years or more since you made this dessert for us for dinner at your place that night in Moscow…I think Noah was about 4 years old, but I’ve NEVER forgotten it. I found the recipe in the AWO cookbook, but something was left out…mine never turned out the same. Thanks for reviving this memorable dish. Believe it or not, it’s my favorite because my grandmother (who died when I was 20 years old) made it when I was a little kid…like 3 or 4 years old, and she took care of me while my mother worked.

    I hope you’re doing well. I do think of you often, even though I seldom write. I’ve been laid up with back problems that multiplied into other annoyances, but have discovered other ways to keep busy and now I’m too busy again, doing the newsletter for our DAR chapter of more than 300 members (and a staff of 1…me). They had never had one in their 114 year history until I joined last year and they asked me to do one. I did one in September under supervision, which was well received, then one on my own in January which they loved. Now they want one every month. Fat chance.

    If we ever get back to the area, I’d love to get together, but it may be some time before I travel again. Keep up your blog…it’s great to hear from you.


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