"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Lemon pudding Recipe

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This recipe for Baked Lemon pudding, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, September 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 T butter, softened
1 c sugar, divided use
1/4 c flour
3 eggs, separated
2 t grated lemon rind
1/4 c lemon juice
1 1/2 c milk
1/4 t salt

Directions:
Directions:
Preheat oven to 350. In a medium bowl cream butter, 1/2 c sugar, and flour. Add egg yolks, beat well. Stir in lemon rind, lemon juice, and milk.

In a small bowl, add salt to egg whites and beat on high speed until peaks form, about 1 minute. Gradually beat in remaining 1/2 c sugar.

Fold egg whites into lemon mixture. Pour into 6-8 buttered Pyrex custard cups or into a 1 1/2 qt buttered baking dish. Set cups or dish into shallow pan containing boiling water 1/2" deep. Bake for 50 minutes or until top is firm and browned. Remove from oven and cool, chill thoroughly, then turn out and serve plain or with whipped cream or a lemon sauce.

 

 

 

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