Lemon Sponge Pudding

• 5 tablespoons unsalted butter, softened
• 1/3 cup and 3/4 cup sugar
• 5 eggs, separated
• 1/4 cup and 2 tablespoons all-purpose flour
• 1 1/4 cup whole milk
• 2/3 cup lemon juice
• 2 lemons, zested
• Equipment: 8 (8-ounce) ramekins

1. Preheat the oven to 325 degrees F. Butter the ramekins.
2. In a mixer with a paddle attachment, cream the butter with 1/3 cup of the sugar.
3. Mix in the egg yolks; then fold in the flour (it may look curdled.)
4. With a whisk, work in the milk, lemon juice and lemon zest.
5. In a standing mixer fitted with a whisk attachment, whip the egg whites until foamy.
6. Gradually add the 3/4 cup sugar and continue whipping on medium speed until glossy.
7. Whisk 1/4 of the whites into the lemon mixture and then fold in the remainder.
8. Portion the batter immediately into the buttered dishes filling 3/4 of the way full and bake immediately in a water bath covered with foil for 30 minutes.
9. Serve warm topped with a scoop of raspberry sorbet.

unsalted butter, sugar, eggs, flour, milk, lemon juice, lemons, ramekins

Taken from www.foodnetwork.com/recipes/lemon-sponge-pudding-recipe.html (may not work)