mom-mom's lemon sponge pudding

How To Make mom-mom's lemon sponge pudding

• 
  1

  Preheat oven to 350
• 2

  Butter ramekins(6), put the ramekins in a large oven proof cake pan, fill half way with very hot water. In a large mixing bowl, cream softened butter. Add sugar, flour, salt, lemon rind and juice. Mix well.
• 3

  In a separate bowl mix egg yolks and stir in milk. Slowly add egg mixture to the butter mixture.
• 4

  Beat egg whites until stiff, gently fold the egg whites into the mixture.
• 5

  Pour mixture into ramekins, carefully put in oven and bake for 45 mins. Cool completely and refrigerate for at least 2 hours
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