There’s something magical about desserts that strike the perfect balance between light and indulgent. Lemon Spongettes are exactly that—a delicate combination of fluffy sponge cake and creamy lemon custard in one heavenly bite. Whether you’re hosting a dinner party or craving something sweet for yourself, these spongettes are sure to impress. With their zesty lemon flavor and melt-in-your-mouth texture, they’re as delightful to eat as they are to make.
Ingredients for Lemon Spongettes
Before diving into the recipe, gather all your ingredients. This simple yet elegant dessert requires just a few staples from your pantry and fridge.
Main Ingredients
| Ingredient | Amount |
| Large eggs, separated | 4 |
| Whole milk | 1½ cups |
| Unsalted butter, softened | 3 tablespoons |
| Sugar | 1 cup |
| Flour | ¼ cup |
| Lemon juice | Juice of 1 large lemon (~2½ tbsp) |
| Lemon zest | Zest of 1 large lemon (~2½ tsp) |
| Salt | Pinch |
Optional Toppings
| Topping | Use |
| Berries | For a fresh, fruity twist |
| Whipped cream | Adds richness |
| Chocolate shavings | For a decadent touch |
Why You’ll Love This Recipe
- Delightfully Unique: Lemon Spongettes combine two textures—airy sponge on top and luscious custard below.
- Simple Ingredients: Everything you need is likely already in your kitchen.
- Elegant Presentation: These individual desserts look stunning on any table.
- Make-Ahead Friendly: Perfect for entertaining, as you can prepare them a day in advance.
Step-by-Step Instructions for Lemon Spongettes
1. Preheat Your Oven and Prep the Ramekins
- Preheat your oven to 350°F.
- Lightly spray eight 1-cup ramekins with cooking spray to prevent sticking.
2. Separate the Eggs
- Carefully separate the egg whites and yolks into two bowls. Make sure no yolk gets into the whites, as this can prevent them from whipping properly.
3. Whip the Egg Whites
- Using an electric mixer, beat the egg whites until stiff peaks form. This takes about 5 minutes.
- Set the whipped egg whites aside while you prepare the rest of the mixture.
4. Mix the Egg Yolks and Milk
- In a separate bowl, whisk together the egg yolks and whole milk until well combined.
5. Cream the Butter and Sugar
- In a large mixing bowl, cream together the softened butter and sugar with an electric mixer.
- The mixture will appear crumbly rather than smooth due to the small amount of butter—this is normal.
6. Add the Dry Ingredients and Lemon
- Add the flour, lemon juice, lemon zest, and a pinch of salt to the butter and sugar mixture. Mix until just combined.
- Gradually add the milk and egg yolk mixture. Whisk manually if needed to achieve a smooth consistency.
7. Fold in the Egg Whites
- Gently fold the whipped egg whites into the lemon mixture.
- Use a spatula to scoop from the bottom of the bowl and fold over the mixture. Stop folding as soon as the egg whites are integrated. The batter will appear lumpy—this is expected.
8. Prepare the Water Bath
- Divide the batter evenly among the ramekins, filling each about three-quarters full.
- Arrange the ramekins in a large baking dish or roasting pan lined with a clean dishcloth. This helps prevent the ramekins from sliding.
- Carefully pour hot water into the baking dish until it reaches about one-third to halfway up the sides of the ramekins.
9. Bake the Lemon Spongettes
- Place the baking dish in the preheated oven and bake for 40 to 45 minutes.
- The tops should be light golden brown when done.
10. Cool and Chill
- Remove the ramekins from the water bath and let them cool slightly.
- Transfer to the refrigerator and chill for at least 1 hour or up to 24 hours. Chilling allows the custard layer to set properly.
Serving Suggestions
- Run a knife around the edges of each ramekin to loosen the spongette.
- Invert onto a plate and serve with your favorite toppings: fresh berries, whipped cream, or chocolate shavings.
Tips for Perfect Lemon Spongettes
- Room Temperature Ingredients: Ensure the eggs and butter are at room temperature for easier mixing.
- Whip the Egg Whites Correctly: Stiff peaks are essential for the airy sponge layer.
- Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor.
- Don’t Overmix: Overmixing can deflate the egg whites, resulting in a dense texture.
- Watch the Water Bath: Avoid spilling water into the ramekins while pouring.
Nutritional Information for Lemon Spongettes
| Nutrient | Per Serving (Approx.) |
| Calories | ~180 kcal |
| Protein | ~4g |
| Carbohydrates | ~24g |
| Fat | ~7g |
| Fiber | ~1g |
Creative Variations
- Coconut Lemon Spongettes: Add 1 tablespoon of shredded coconut to the batter for a tropical twist.
- Orange Spongettes: Replace lemon juice and zest with orange for a sweeter citrus flavor.
- Lavender Lemon Spongettes: Infuse the milk with dried culinary lavender before mixing for a floral note.
- Berry Lemon Spongettes: Fold fresh blueberries or raspberries into the batter for bursts of fruit.
FAQs About Lemon Spongettes
1. Can I make Lemon Spongettes without ramekins?
Yes! Use a large baking dish instead. Adjust the baking time slightly and test for doneness with a toothpick.
2. How do I prevent the spongettes from sticking to the ramekins?
Spray the ramekins with cooking spray and run a knife around the edges before inverting.
3. Can I make these ahead of time?
Absolutely! Lemon Spongettes can be made up to a day in advance and chilled until serving.
4. What’s the best way to reheat Lemon Spongettes?
Serve them cold or warm them gently in the microwave for 15–20 seconds.
5. Can I use other types of milk?
Whole milk is best for a creamy custard, but you can substitute with 2% milk or a non-dairy alternative like almond milk.
6. Why didn’t my custard layer set properly?
This could happen if the spongettes weren’t chilled long enough. Refrigerate for at least an hour for the best results.
Conclusion: Make Your Lemon Spongettes Today!
Lemon Spongettes are a delightful dessert that combines the best of both worlds: a fluffy sponge cake and a rich custard. With their bright citrus flavor and elegant presentation, they’re perfect for any occasion. Whether you top them with berries, whipped cream, or chocolate shavings, these spongettes will leave everyone asking for seconds.
Ready to create this dessert masterpiece? Gather your ingredients and start baking—your taste buds will thank you!
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Lemon Spongettes: A Heavenly Blend of Sponge Cake and Custard
- Total Time: 1 hour (+ chilling time)
- Yield: 8 servings
Description
A heavenly dessert that combines the airy lightness of sponge cake with the luscious creaminess of lemon custard. Lemon Spongettes are a perfect balance of sweet and tangy, making them an elegant treat for any occasion.
Ingredients
Main Ingredients:
- 4 large eggs, separated
- 1½ cups whole milk
- 3 tablespoons unsalted butter, softened
- 1 cup sugar
- ¼ cup all-purpose flour
- Juice of 1 large lemon (~2½ tbsp)
- Zest of 1 large lemon (~2½ tsp)
- Pinch of salt
Optional Toppings:
- Fresh berries
- Whipped cream
- Chocolate shavings
Instructions
- Preheat the Oven and Prepare Ramekins:
- Preheat the oven to 350°F.
- Lightly spray eight 1-cup ramekins with cooking spray to prevent sticking.
- Separate the Eggs:
- Separate the egg whites and yolks into two bowls. Ensure no yolk gets into the whites for proper whipping.
- Whip the Egg Whites:
- Using an electric mixer, beat the egg whites until stiff peaks form (about 5 minutes). Set aside.
- Mix the Egg Yolks and Milk:
- In a separate bowl, whisk together the egg yolks and milk until fully combined.
- Cream the Butter and Sugar:
- In a large mixing bowl, cream the softened butter and sugar until crumbly. (The texture may not be smooth—this is normal.)
- Combine Dry Ingredients and Lemon:
- Add the flour, lemon juice, lemon zest, and salt to the butter mixture. Mix until just combined.
- Gradually add the milk and egg yolk mixture, whisking to achieve a smooth consistency.
- Fold in the Egg Whites:
- Gently fold the whipped egg whites into the lemon mixture using a spatula. Avoid overmixing; the batter should remain lumpy.
- Prepare the Water Bath:
- Divide the batter evenly among the ramekins, filling each about three-quarters full.
- Place the ramekins in a large baking dish lined with a clean dishcloth to prevent sliding.
- Carefully pour hot water into the dish until it reaches one-third to halfway up the sides of the ramekins.
- Bake:
- Bake for 40–45 minutes, or until the tops are light golden brown.
- Cool and Chill:
- Remove ramekins from the water bath and let them cool slightly.
- Refrigerate for at least 1 hour or up to 24 hours to allow the custard layer to set.
- Serve:
- Run a knife around the edges of each ramekin to loosen. Invert onto a plate or serve directly in the ramekins. Top with berries, whipped cream, or chocolate shavings as desired.
Notes
- For the best flavor, use fresh lemon juice and zest.
- Ensure eggs and butter are at room temperature for easier mixing.
- Stiffly whipped egg whites are key to achieving the airy sponge layer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
