Lemon Custard Sponge

By Katecooks

375 cal
13 grams total fat
7 grams saturated fat
175 mg cholesterol
210 mg sodium
0 g fiber

Ingredients

• 4 egg yolks
• 1 tbs butter, melted
• 1 1/2 cups sugar
• 1/3 cup lemon juice
• 1 tsp grated lemon peel
• 1/4 tsp salt
• 1/4 tsp ground nutmeg
• 1/3 cup cake flour, sifted
• 1 cup light cream
• 8 egg whites
• Powdered sugar for dusting
• Whipped heavy cream for topping, if desired

Preparation

Step 1

1. Heat oven to 350 degrees. Butter and flour 2 1/2 qt souffle dish

2. In blender, mix egg yolks, butter and 3/4 cup of the sugar at low speed 20 seconds. Mix in lemon juice, lemon peel, salt, nutmeg and flour at low speed 20 seconds. Slowly add cream.

3. In clean, warm mixing bowl, beat egg whites at med speed until foamy. Continue beating at high speed, gradually adding remaining 3/4 cup sugar until egg whites form stiff peaks. With wire whisk, fold in egg yolk mixture.

4. Gently pour batter into souffle dish; set in warm water bath so water is 2 in up sides of dish. Bake 50 minutes; remove from oven and water bath. Dust top with powdered sugar.

5. Spoon soft souffle into warm dish; top with whipped cream.