Wednesday, January 27, 2010

ANDI'S BAKED LEMON PUDDING

This recipe is from an old Methodist church in Iowa.

1 1/2 cups sugar, divided
1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
3 eggs
2 tsp grated lemon peel
1/4 cup lemon juice
2 tbsp melted butter
1 1/2 cups milk

Preheat oven to 350 degrees. Butter a 2-quart baking dish and set aside.

Sift together 1 cup of the sugar, the flour, baking soda, and salt. Seperate the eggs; beat the whites until stiff. Continue beating and add the remaining sugar, one spoonful at a time. Set whites aside.

Without washing the beaters, beat the egg yolks until light. To the yolks add the lemon rind, lemon juice, melted butter, and milk. Stir this mixture into the flour mixture. Beat until smooth. Add the egg whites and fold in gently until no white spots are remaining. Pour mixture into the prepared baking dish. Set dish in a pan of hot water about 1/2" deep. Bake for 45 minutes. Chill at least an hour before serving.

Yield: 6 to 8 servings.

Note: The top of this pudding will be cake like. The lemon custard beneath provides the sauce.

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