Author Notes
This is a recipe from my childhood days. I am sure it has made an appearance in many community cookbooks. My mother used to make it. I remember pulling my little chair up to the oven door to watch it bake. I now bake it for my own children. —Waverly
Ingredients
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3 tablespoons
unsalted butter
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1 cup
sugar
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4
large eggs, sepparated
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3 tablespoons
flour
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1/3 cup
fresh lemon juice
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2 teaspoons
freshly grated lemon zest
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1/4 teaspoon
salt
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1 cup
whole milk
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1/3 cup
slivered almonds, toasted
Directions
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CREAM BUTTER AND SUGAR: Preheat oven to 325. In a large mixing bowl, beat the butter until creamed. While beating, gradually add the sugar. Cream until light and fluffy.
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ADD: Add egg yolks one at a time, beating well after each addition. Add flour, lemon juice, lemon zest, and salt. Beat well. Stir in the milk. Stir in 1/4 cup of the almonds.
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BEAT EGG WHITES AND FOLD INTO MIXTURE: In another bowl, beat egg whites until stiff. Fold them carefully into the batter.
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BAKE: Pour batter into a 9-inch loaf pan. Place in a roasting pan. Pour hot water to come up about 1/3 of the way up the loaf pan. Bake until set, about 40 minutes. Raise temperature of oven to 350 and bake until top browns, about 10 minutes longer.
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SERVE: Divide pudding among 8 individual cups (a coffee cup looks nice, or pyrex is fine). Sprinkle top with remaining almonds. Serve warm or cover and chill.
Waverly used to be a lawyer and is now a mother 24/7. She has made a commitment to cooking for her family and absolutely loves it even when her family does not. She is teaching them, one meal at a time, to enjoy wholesome homemade food. She abhors processed food but recognizes its insidious nature and accepts the fact that her children will occasionally get some Skittles, Doritos, or the like. Her philosophy and hope is that if she teaches them well at home, they will prefer wholesome healthy foods when they go out into the world without her.
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