"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Lemon Pudding Recipe

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This recipe for Lemon Pudding, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Parsons
Added: Friday, March 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 T. flour
1/2 c. butter
1 c. sugar
3 eggs, separated
1 c. milk
1/2 c. lemon juice

Directions:
Directions:
Cream butter, sugar and egg yolks together. Add lemon juice, milk, flour. Fold in beaten egg whites (beat dry or very stiff). Put in casserole. Place casserole in a pan of hot water, then bake till golden brown--about 40 minutes. If it browns too quickly place a piece of foil on top.

Personal Notes:
Personal Notes:
With all the butter and sugar, this isn't the healthiest of desserts, but it has a long history in the family. I loved it as a little girl when Grandma Sabin made it, then it became a favorite dessert in the Parsons home. Many vegetables were eaten in order to be rewarded with lemon pudding.

 

 

 

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