Old Fashioned Lemon Pudding

Individual Baked Lemon Puddings
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Old Fashioned Lemon Pudding
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

Old Fashioned Lemon Pudding
  • 4 tablespoons butter
  • 1¾ cups sugar
  • 6 eggs
  • 2 cups milk
  • 3 Tbsp flour
  • ⅔ cup fresh lemon juice
  1. Beat the butter and sugar.
  2. Separate the eggs and add the egg yolks.
  3. Beat in the flour and then add the milk and lemon juice. In a separate bowl, beat the eggs until they form stiff peaks.
  4. Fold the egg whites into the lemon mixture.
  5. Pour into a 3 quart baking dish.
  6. Put that dish into a bigger dish and fill it halfway up with water.
  7. Bake 350 degrees for 1 hour.
  8. 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.


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