This tangy-sweet pudding goes into the oven as one batter and comes out with a light sponge cake layer on top and creamy lemon sauce on the bottom.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine



In large bowl, whisk together 3/4 cup (175 mL) of the sugar, flour and salt; whisk in milk, butter and egg yolks. Whisk in lemon rind and juice.

In separate bowl, beat egg whites until soft peaks form; beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Stir about one-quarter into lemon mixture; fold in remaining egg whites.

Scrape into 8-inch (2 L) square glass baking dish. Place in larger shallow pan. Pour enough boiling water into pan to come halfway up sides of dish. Bake in centre of 350°F (180°C) oven for 30 to 40 minutes or until top is lightly browned and set. Remove from heat. Let cool on rack for about 30 minutes. Serve warm or cool.

Nutritional facts Per serving: about

  • Calories 255
  • Total fat 9 g
  • Saturated fat 5 g
  • Cholesterol 126 mg
  • Sodium 207 mg
  • Total carbohydrate 40 g
  • Protein 5 g


  • Vitamin A 12
  • Vitamin C 10
  • Calcium 6
  • Iron 4
  • Folate 7
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Baking & Desserts

Lemon Sponge Pudding