Recipe For Old Fashioned Lemon Pudding


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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.

1. Info for Old Fashioned Lemon Pudding

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Old Fashioned Lemon Pudding

  • 4 tablespoons butter
  • 1¾ cups sugar
  • 6 eggs
  • 2 cups milk
  • 3 Tbsp flour
  • ⅔ cup fresh lemon juice

3. Directions:

  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.

4. Tips and advices:

  • 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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