Lemon Pudding Recipe

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Lemon Pudding Ingredients

2 tbsp butter
1 cup sugar
2 eggs, separated
2 tbsp flour
1 lemon, juice and grated rind
1 cup milk

A Recipe for
Lemon Pudding

I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet."
Erma Bombeck

I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand...
Peter Oakley

This Lemon Pudding recipe is one of many in our Fruit Category.

If only it was as easy to banish hunger by rubbing the belly as it is to masturbate.
Diogenes the Cynic

This Recipe for Lemon Pudding is one of thousands in the Recipes-to-go Fruit Cookbook.

I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster.
Joe E. Lewis

Lemon Pudding Recipe
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Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
Voltaire

This is a recipe for Lemon Pudding from the recipe cookbook of Recipes-to-go (Fruit)

Cookies are made of butter and love.
Norwegian Proverb

Lemon Pudding recipe - a tasty recipe for you to add to your collection!
Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Avoid fruit and nuts. You are what you eat.
Jim Davis

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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One cannot think well, love well, sleep well, if one has not dined well.
Virginia Woolf

Lemon Pudding

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”
Pearl Buck (1892-1973) American Nobel Prize winning author.

Lemon Pudding Directions

Beat butter and sugar together in a mixing bowl until fluffy. Add egg
yolks, lemon juice and rind and beat until well combined. Add flour
and milk and beat again. In another bowl beat egg whites until stiff.
Fold egg white gently into the milk mixture. Turn batter out into a
greased pudding dish or 9 x 9 pan. Set pudding dish in a shallow pan
of water, making sure water is not deep enough to boil over into the
pudding. Bake in a preheated 350 oven for about 45 minutes or until
toothpick inserted comes out clean. Serve plain or with whipped
cream. Serves 6-8.

Origin: Recipes only, October 1987 issue Shared by: Sharon
Stevens...Sept/91

Serves: 6

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Lemon Pudding Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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