Baked Lemon Pudding

from The Fannie Farmer Cookbook, Eleventh Edition

The top is cakelike. The soft lemon custard beneath provides the sauce. For a richer dessert, spread the chilled pudding with a thin layer of unsweetened whipped cream.

1 cup sugar
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 eggs, separated
1/2 cup sugar
2 teaspoons grated lemon rind
1/4 cup lemon juice
2 tablespoons melted butter
1 1/2 cups milk

Set the over at 350 degrees. Butter a 2-quart baking dish.

Sift together 1 cup sugar, 1/2 cup flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt. Separate 3 eggs. Beat the whites until stiff. Beat in, a spoonful at a time, 1/2 cup sugar. Set aside. Without washing the beater, beat the yolks until light. Add 2 teaspoons grated lemon rind, 1/4 cup lemon juice, 2 tablespoons melted butter, 1 1/2 cups milk. Stir into the flour mixture. Beat until smooth. Add the beaten whites and fold gently until no white flecks show. Pour into the baking dish. Set in a pan of hot water 1/2 inch deep. Bake 45 minutes. Chill at least 1 hour.

Serves 6.


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