Nan's Lemon Pudding
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Author Notes: This recipe was passed down in my family from my father's grandmother "Nan." I never did meet her but my father has told me how the women in his family were amazing bakers and cooks. He gave me a collection of their recipes and this was the first one to catch my eye, partly because it looks easy but also because I love the scent of freshly grated lemon. It has a smooth, mellow taste.
I've changed the instructions slightly. It originally called for butter "the size of a walnut" which I interpreted to mean 1 tablespoon. I also used soy milk instead of dairy milk since that was all I had on hand. - HungryDev
Serves 4-6
- a cups white sugar
- 2 tablespoons flour
- grated rind and juice of 1 lemon
- 1 tablespoon butter, melted
- 2 egg yolks
- 2 cups milk
- 2 egg whites, beaten
- Combine the sugar, flour, and the rind and juice of one lemon in a large bowl.
- Add the butter, egg yolks and milk. Stir in the egg white.
- Please in a greased dish and bake at 375F for 20-30 minutes until the top crust is a very light brown.
- Allow to cool, then serve. Enjoy!
- This recipe was entered in the contest for Your Best Citrus Recipe
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over 1 year ago biffbourgeois
Stephanie is the Head Recipe Tester of Food52.
*They're
over 1 year ago biffbourgeois
Stephanie is the Head Recipe Tester of Food52.
I have those same yellow tubs for dry goods! Their getting on in years and certainly not all that stylish, but I love them all the same.