Thursday, July 16, 2009

Notebook on Lemons

There's just something good about a thirty year old recipe . . . sorta timeless. Thirty years ago, a dear older woman in my life made this almost on a weekly basis. Since, yesterday I went on this "making lemon pastries kick" I wanted to be sure to share it with you. It's easier than pie and incredibly yummy.


Lemon Cake Pudding

Sift—1/4c flour, 1 c sugar and 1/4 t salt Stir in—1 1/2 t grated lemon rind, 1/4c lemon juice, 2 egg yolks that have been beaten, and 1 c milk (whole) Then—fold in 2 egg whites that have been stiffly beaten. Now...pour this into 6 custard cups. Set these cups into a pan of water (a 9x13 baking dish is great). Make sure the water comes up 1” on the side of the cup. Bake at 350 degrees for 40 minutes.
Made this lemon tart Tuesday!

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Thanks for visiting my French home and garden. I'm always delighted when my friends leave a comment. xoxo Lylah