Lemon Pudding
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 6 fresh lemons
- 3 fresh lemons
- 16 eggs
- 16 tablespoons powdered loaf sugar
- 16 tablespoons melted butter
- 4 crackers
- 6 ounces corn meal
- puff paste
Instructions
- Grate the rind from six fresh lemons and squeeze the juice from three, straining it well. Beat the egg yolks very light, then add the powdered loaf sugar and melted butter. Stir in the grated lemon rind and strained juice. Add four finely pounded crackers, or an equal quantity of rice flour. For variety, six ounces of corn meal may be used instead, which is excellent. Beat the mixture until light. Line your baking dish with puff paste, pour in the pudding, and bake in a moderate oven until set but not very brown.