I love old fashion or vintage recipes. I have a collection of thousands and would not want to part with one. Sometimes there is just no substitute for some of the old recipes. And this Baked Lemon Pudding is one of those examples. This old recipe from a Methodist Church in Iowa and is worth the time and effort. This is a great recipe for family dinners and is loved by all, from the little ones to the grandparents. Why not make it for your family soon?
ANDI'S BAKED LEMON PUDDING
This recipe is from an old Methodist church in Iowa.
1 1/2 cups sugar, divided
1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
3 eggs
2 tsp grated lemon peel
1/4 cup lemon juice
2 tbsp melted butter
1 1/2 cups milk
Preheat oven to 350 degrees. Butter a 2-quart baking dish and set aside.
Sift together 1 cup of the sugar, the flour, baking soda, and salt. Separate the eggs; beat the whites until stiff. Continue beating and add the remaining sugar, one spoonful at a time. Set whites aside.
Without washing the beaters, beat the egg yolks until light. To the yolks add the lemon rind, lemon juice, melted butter, and milk. Stir this mixture into the flour mixture. Beat until smooth. Add the egg whites and fold in gently until no white spots are remaining. Pour mixture into the prepared baking dish. Set dish in a pan of hot water about 1/2" deep. Bake for 45 minutes. Chill at least an hour before serving.
Yield: 6 to 8 servings.
Note: The top of this pudding will be cake like. The lemon custard beneath provides the sauce. Best when served warm.
Enjoy!
