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Author Notes: This recipe is from the unpublished, handwritten recipe collection of Jackson Pollock and Lee Krasner, found in their home in Springs, Long Island. The recipe can be baked either in a pudding dish or in individual ramekins, then served with whipped cream or a generous scoop of vanilla ice cream. Self‑saucing, it has a sweet and tangy finish. Reprinted with permission from Dinner with Jackson Pollock by Robyn Lea (Assouline, 2015. assouline.com). —Food52
- 1 tablespoon butter
- 1 scant cups sugar
- 3 eggs, separated
- 1 pinch salt
- 1/3 cup all-purpose flour
- 1 lemon, juiced
- 1 cup milk
- Preheat oven to 350° F.
- Grease a pudding dish or individual ramekins. In a bowl, cream together butter and sugar. Add egg yolks and flour, then lemon juice, mixing well after each addition. Add milk slowly.
- In a separate bowl, beat egg whites and salt until stiff peaks form; fold into lemon mixture. Pour batter into pudding dish or spoon into ramekins, then cover securely.
- Place dish or ramekins into a baking pan and add boiling water until it reaches halfway up the sides of the pudding vessel(s), being very careful not to get any water in the pudding.
- Bake 30 to 40 minutes, or until the top of the pudding springs back when lightly pressed.
- Serve warm with sauce from the pudding dish and whipped cream or ice cream.
- This recipe is a Community Pick!