Lemon Pudding
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- large garden lemon
- g sugar
- g sweet almonds
- eggs
- teaspoon rum or cognac
Instructions
- Boil the whole lemon about two hours, then sieve it (soaking in fresh water first if too bitter).
- Combine with sugar, pounded almonds, six yolks and rum.
- Fold in the six whipped whites, cook in a mould, and serve hot or cold.