Description
Lemon sponge custard brings sunshine from classic American kitchens with delicate layers of zesty comfort. Creamy, light textures and bright citrus notes dance together, creating a simple dessert that promises pure comfort and nostalgic pleasure for anyone seeking a sweet moment of bliss.
Ingredients
Scale
Primary Ingredients:
- 3 large eggs, separated
- 1 cup (200 grams) granulated white sugar
- 1 cup (240 milliliters) milk (whole or reduced fat, but not skim)
- ⅓ cup (80 milliliters) freshly squeezed lemon juice
Flour and Seasoning Ingredients:
- ⅓ cup (40 grams) all-purpose flour
- ¼ teaspoon salt
- 1/8 teaspoon cream of tartar (optional)
Flavor and Fat Ingredients:
- 4 tablespoons (57 grams) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest (outer yellow skin of lemon)
Instructions
- Prepare six 1-cup ramekins by generously coating with butter and preheat the oven to 325°F (165°C).
- In a mixing bowl, cream together butter and sugar until light and airy, creating a fluffy texture.
- Incorporate egg yolks, pure vanilla extract, and freshly grated lemon zest into the butter-sugar mixture, blending until smooth and well combined.
- Gradually fold in all-purpose flour and a pinch of salt, alternating with milk and freshly squeezed lemon juice to create a silky batter.
- In a separate clean bowl, whip egg whites using an electric mixer, adding cream of tartar to stabilize the mixture.
- Slowly introduce additional sugar while continuing to beat egg whites until they form stiff, glossy peaks that hold their shape.
- Gently fold the whipped egg whites into the prepared batter, using a careful folding technique to maintain the mixture’s airiness.
- Evenly distribute the batter among the buttered ramekins, filling each about three-quarters full.
- Place the ramekins in a large baking pan and carefully pour hot water into the pan, reaching halfway up the sides of the ramekins to create a water bath.
- Bake in the preheated oven for 40 to 45 minutes, watching for a golden-brown top and checking doneness by inserting a toothpick into the center (it should come out clean).
- Remove the pan from the oven and carefully take out the ramekins from the water bath, allowing them to cool slightly.
- Just before serving, dust the tops with powdered sugar and optionally garnish with a dollop of whipped cream and fresh seasonal fruit.
- Serve warm or at room temperature for the most delightful texture and flavor experience.
Notes
- Cracking eggs requires careful separation, keeping yolks intact for perfect meringue.
- Chilled mixing bowls help stabilize egg whites during whipping process.
- Room temperature ingredients blend more smoothly and create consistent texture.
- Folding techniques determine the final lightness of your soufflé.
- Ceramic ramekins conduct heat evenly, preventing uneven rising.
- Preheating oven guarantees immediate rising and golden exterior.
- Serving immediately preserves delicate structure and impressive height.
- Moisture control is critical to preventing soggy or deflated results.
- Gentle movements during preparation maintain maximum air incorporation.
- Timing between mixing and baking ensures peak culinary performance.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 322 kcal
- Sugar: 30 g
- Sodium: 73 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 186 mg