Lemon Sponge Pudding

• 3 tablespoons unsalted butter, room temperature, plus more for the baking dish
• 2/3 cup granulated sugar
• 1/4 teaspoon salt
• 3 large eggs, separated
• 3 tablespoons all-purpose flour
• 1 cup milk
• 6 tablespoons fresh lemon juice
• 2 tablespoons finely grated lemon zest
• Confectioners sugar, for dusting

1. Preheat the oven to 325F.
2. Butter a shallow 9-inch round glass or ceramic baking dish; set aside.
3. In a large bowl, stir together the butter, granulated sugar, and salt.
4. Stir in the yolks.
5. Add the flour, milk, and lemon juice and zest; mix until incorporated.
6. In a separate bowl, beat the egg whites until stiff but not dry peaks form.
7. Gently fold the egg whites into the butter mixture.
8. Ladle the batter into the prepared dish.
9. Set the dish in a roasting pan; pour boiling water around the dish to come halfway up the sides.
10. Bake until just set and lightly golden, 30 to 35 minutes.
11. Remove the ramekins from the roasting pan; let cool slightly.
12. Dust with confectioners sugar, and serve.

unsalted butter, granulated sugar, salt, eggs, allpurpose, milk, lemon juice, lemon zest, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/lemon-sponge-pudding-392975 (may not work)