Nan's Lemon Pudding

January 18, 2012
2 Ratings
  • Serves 4-6
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

What You'll Need
  • 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
  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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3 Reviews

Marcela O. May 19, 2015
How many cups of sugar are needed? And also egg whites are just beaten or is it to stiff peaks or....? These are my doubts.
Stephanie B. January 20, 2012
Stephanie B. January 20, 2012
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.