Nan's Lemon Pudding

January 18, 2012
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. —KitKat84

  • 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
In This Recipe
  1. Combine the sugar, flour, and the rind and juice of one lemon in a large bowl.
  2. Add the butter, egg yolks and milk. Stir in the egg white.
  3. Please in a greased dish and bake at 375F for 20-30 minutes until the top crust is a very light brown.
  4. Allow to cool, then serve. Enjoy!
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