Spring-like weather arrived for us on Tuesday. The temperature climbed to fifty degrees and snow melted fast. Wednesday we were back to winter with an all-day snow. It piled up on even the tenderest branches and clung to them even in the strong winds that blew through the area. The gales were so strong that many traffic lights were still snow-covered yesterday. Covered to the extent that one couldn't tell if they were red or green in some instances. That was a bit worrisome!!
Our grocery store had Meyer lemons this week. I was so excited that I scooped up a bagful without a clear purpose in mind. The snow kept me in so I pulled out my citrus file and looked through recipes. This lemon sponge pudding (which I've shared with you before) was the third dessert ever from my kitchen. It followed brownies (of course) and strawberry shortcake. Somewhere along my culinary route, I saw a similar recipe that called it an Irish dessert--at least, I think I did. It was enough for me to put it on our St. Patrick's Day menu alternating with Whiskey Pudding. This year, with those Meyer lemons in the house, it is going to be the lemon sponge pudding.
Happy St. Patrick's Day to all!!
Irish Lemon Sponge Pudding recipe from a smudged 3 x 5 index card
3/4 cup sugar
1 1/2 Tbsp butter, softened
1 Tbsp grated lemon peel
3 eggs, separated
3 Tbsp flour
1/4 cup lemon juice
1 cup milk
1. Lightly butter a 1 1/2 quart casserole-type dish and preheat the oven to 350.
2. Cream together the butter and sugar, add the lemon peel.
3. Beat in the three egg yolks well.
4. Stir in the three Tbsp of flour alternating with the lemon juice and milk.
5. Beat the egg whites until stiff and fold into the batter. Spoon into the prepared dish.
6. Place the dish in a pan deep enough to hold it and allow for a hot water bath of about an inch.
7. Bake until set, about 1 hour.
8. Serve immediately or chilled.