Baked Lemon Pudding
- 1 quart milk
- 2 cups bread crumbs
- 4 eggs, egg yolks and egg whites beaten separately
- Butter the size of an egg
- 1 cup white sugar
- 1 large lemon, juice and grated rind
- 4 Tbsps powdered sugar
Heat the milk and pour atop the bread crumbs. Add the butter, cover and let it get soft. When cool, beat the sugar and egg yolks and add to the mixture. Then add the grated rind. Bake in a buttered dish until firm and slightly brown for 30-45 glorious minutes (be patient, you rascal). When done, draw to the door of the oven and cover with the meringue. Make the meringue using the egg whites whipped to a froth with the powdered sugar and lemon juice. Put back in the oven and brown a light straw color. Serve warm with lemon sauce.
Queen of Puddings!
Queen of Puddings!
Submitted by Jun 24, 2009
19 min
45 min
64 min