Baked Lemon Pudding (I)
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- The yolks of 4 eggs
- 4 oz pounded sugar
- 1 lemon
- 1/4 lb butter
- puff-crust
Instructions
- Beat the eggs to a froth;
- mix with them the sugar and warmed butter;
- stir these ingredients well together, putting in the grated rind and strained juice of the lemon-peel.
- Line a shallow dish with puff-paste;
- put in the mixture, and bake in a moderate oven for 40 minutes;
- turn the pudding out of the dish, strew over it sifted sugar, and serve.