Lemon Pudding

Here is an easy, lemony dessert to make that is called a pudding but really is more like a pudding cake. Because of the small amount of flour in the batter, it forms a thin cake-like topping with a filling which resembles a souffle. The ingredients are simple and putting it together can be done in a few minutes. I think it is quite old fashioned and very homey.

I found this recipe in The Fannie Farmer Cookbook revised by Marion Cunningham. It is one of my favorite cookbooks and one that I refer to often when I want something basic, be it a dessert or a main course. The recipes are easy to follow and obviously well tested, as I have yet to have a failure when utilizing them.

Lemon Pudding

2 Tbsp softened butter

7/8 cup sugar (an odd measurement!)

3 eggs separated

1 cup milk

1 1/2 Tbsp flour

1/3 cup fresh lemon juice

grated rind of 1 lemon

Preheat oven to 350 deg. Beat the butter until soft, then gradually add the sugar, beating until well incorporated. Beat in the egg yolks one by one until combined then beat in milk, flour, lemon juice and the rind and mix well. The mixture will have a curdled look to it. In a separate bowl beat the egg whites until they form soft peaks then gently incorporate them into the batter.

Turn into a 1 1/2 quart greased baking dish and set it in a pan of hot water that comes halfway up the sides of the dish. Bake for 50-60 minutes. Let cool and serve either tepid or chilled with some whipped cream.