(my computer laptop is dying a slow and painful death…it won’t work plugged in – over heats in 2 minutes and hangs – and my battery only lasts 20 minutes…so I am VERY slow at replying to comments right now. don’t think I am being rude if I don’t make it over to your site quickly…I will get there!)
Have you noticed that bottled lemon juice is okay in a pinch but that it doesn’t hold a candle to fresh lemon juice? Then, have you ever compared store bought lemons to lemons right off of a tree? Fresher really is better. Last winter, my husband brought me a big bag of lemons from a tree on one of his properties in Florida. I had so much fun baking with them. We also consumed a lot of fresh lemonade. It brought a little bit of sunshine to the dreariness of winter. During my lemon fest, I introduced my family to old fashioned Lemon Pudding. It goes into the pan all liquidy and by the time it’s done baking, there is a nice cake layer on top and a gooey under layer that keeps you going back for “just a little bit more.” I am looking forward to trying it out with oranges next winter.
Old Fashioned Lemon Pudding
Author: (from 1980 edition of The Fannie Farmer Cookbook)
- 4 tablespoons butter
- 1¾ cups sugar
- 6 eggs
- 2 cups milk
- 3 Tbsp flour
- ⅔ cup fresh lemon juice
- Beat the butter and sugar.
- Separate the eggs and add the egg yolks.
- Beat in the flour and then add the milk and lemon juice. In a separate bowl, beat the eggs until they form stiff peaks.
- Fold the egg whites into the lemon mixture.
- Pour into a 3 quart baking dish.
- Put that dish into a bigger dish and fill it halfway up with water.
- Bake 350 degrees for 1 hour.
- Serve chilled.
If making these in ramekins, adjust the time down. It will take 30 minutes for a 6 ounce size, less for smaller, more for bigger.