Lemon Pudding Baked Lemon Pudding
Lemon Pudding
1 cup sugar 2 teaspoons melted butter 2 egg yolks, beaten lightly grated rind (zest) and juice of 1
fresh lemon
1/4 cup cornstarch 1 cup milk 2 egg whites, beaten to stiff peaks
Cream sugar and butter. Beat egg yolks lightly, adding juice and a little grated rind of lemon.
Combine egg mixture with creamed mixture. Combine
2/4 cup cornstarch with a little of the milk to dissolve it. Add remaining milk, stirring in well.
Beat egg whites to stiff peaks and fold in. Pour mixture into a lightly greased 2 quart Pyrex
casserole dish. Place casserole in pan with hot water. Bake at 375 F. for 30 - 45 minutes. Top
should be light brown when done.
Yield: 5 - 6 servings
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Baked Lemon Pudding
1 cup granulated sugar 3 tablespoons cornstarch 1 cup milk 2 egg yolks, beaten Juice of 1 lemon
Grated rind of 1 lemon
Mix sugar and cornstarch. Add milk, egg yolks, lemon juice and rind. Fold in 2 stiffly beaten egg
whites. Pour into buttered baking dish and place in pan of hot water. Bake at 300 degrees F for one
hour or until pudding leaves sides of baking dish. Serve with or without whipped cream.
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