Lemon Sponge Pudding

4 servings 

• 1/2 cup sugar
• 1 egg
• 1 1/2 Tablespoons margarine or butter
• 2 teaspoons lemon zest *
• 3 Tablespoons all-purpose flour
• 1 cup nonfat milk, or 1%
• 1/4 cup fresh lemon juice
• 3 egg whites
•    confectioners sugar, for dusting

Preheat oven to 350°. Bring eggs to room temperature. Lightly coat 4 6-oz custard cups with nonstick cooking spray.

In a mixing bowl, beat sugar, whole egg, margarine and lemon zest with an electric mixer until the mixture is thick and pale, about 3 minutes. Add flour and beat until smooth. Add milk and lemon juice and beat until well blended.

In a clean mixing bowl using clean beaters, beat egg whites until stiff but not dry. Gently fold the whites into the egg-sugar mixture until completely incorporated.

Spoon the mixture into the prepared cups. Set them in a shallow baking dish and add enough hot water to come two-thirds of the way up the sides. Bake for 30 minutes, or until browned and set. Serve chilled, dusted with confectioners sugar

* Lemon Zest: Lightly grate just the yellow from the lemon making sure you don't go down too far. You do not want to grate the white beneath the yellow.

Bon appetit!