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Lemon Sponge Cups

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Lemon Sponge cups

Prep time 10

Cook time 45

Serves 4-6


2 tbsp butter

1 cup sugar

4 tbsp flour

1 lemon, grated rind and juice

1 ½ cups milk

3 eggs, separated

1pinch salt




  1. Preheat oven to 180dc.
  2.  In a large bowl, cream butter. Add sugar, flour salt, lemon juice and rind.
  3. In a separate bowl, beat egg yolks; stir in milk. Slowly add second mixture to first mixture.
  4. Beat egg whites until stiff; gently fold into mixture. Pour into ramekins or individual souffle dishes and place in pan of hot water. Bake in oven for 45 minutes.
  5. You should have a layer of lemon custard, with gorgeous, lightly browned sponge on top. Let cool a bit. Turn out and serve with whipped cream, or serve still in the dish.


Top tip

You can also bake this in one large souffle dish. Garnish with a thin slice of lemon.