Lemon Pudding Recipes

Individual Lemon SouffleFannie Farmer's Homemade Lemon Souffle
(Source: ©ildi_papp/Depositphotos.com

Grandma's old fashioned lemon pudding recipes are easy to make, and the puddings are delicious. Enjoy the fresh all-natural flavor of lemons in a tasty homemade dessert.

Old Fashioned Lemon Pudding Recipes

Mom's Recipe Scrapbooks (circa 1920s)

Lemon Snow

Take 3 cups boiling water, juice of 2 lemons, 2 cups white sugar, 2 tablespoons corn starch. Cook and let cool. Beat whites of eggs good and stiff, then mix altogether.

Sauce: Take yolks of eggs and beat, add 2 cups milk, sugar to taste, 1 teaspoon cornstarch. Cook until thick as cream. Cool and serve with above —O. M. Jary

Zesty Lemon Pudding

1 cupful white sugar, 2 tablespoonfuls butter, 2 beaten egg yolks, 2 tablespoonfuls flour, 1-1/2 cupfuls milk, 1 lemon, 2 egg whites.

Cream together sugar and butter, add egg yolks, flour, milk, and grated rind and juice of lemon. Fold in beaten egg whites.

Set pudding dish in a pan of water and bake for 45 minutes in a moderate oven. Serve cold —Mrs. Williamson

Lemon Cake Pudding

Lemon Cake Pudding on a Serving DishYou'll Enjoy a Homemade Lemon Cake Pudding Dessert
(Source: ©anna.pustynnikova/Depositphotos.com)

1 tablespoon butter, 1 small cup sugar, 2 tablespoons flour, 1 cup milk, juice of 1 lemon, 1 egg.

Cream butter, sugar, and flour; beat yolk and white separately. Add yolk to sugar mixture, add milk and lemon juice; beat and add stiff egg white.

Place mixture in buttered dish; put dish in second dish containing a little water; bake in slow oven 40 minutes —Mrs. D. V. Canning

Lemon Cake Pie

This homemade lemon pudding recipe is called a pie, but Grandma always said it was more of a pudding than anything. Enjoy.

Pastry:

1/2 cup butter, softened
1/4 cup boiling water
1 cup sifted flour
1/4 teaspoon baking powder
Pinch of salt

Put softened butter into bowl; add boiling water and stir. Then gradually blend in sifted dry ingredients to form a soft, moist dough.

Lightly flour board and roll out dough until very thin. Line a 9 to 10-inch ungreased pie plate.

Lemon Filling:

2 tablespoons flour
1 cup white sugar
1/2 teaspoon salt
Grated rind of 1 lemon
2 tablespoons butter
Juice of 1 lemon
2 egg yolks, slightly beaten
1 cup milk
2 egg whites, stiffly beaten

Combine flour, sugar, salt, and lemon find. Blend in butter; add lemon juice and slightly beaten egg yolks. Gradually add milk and combine well. Fold in stiffly beaten egg whites.

Pour into prepared pie crusts. Bake at 425°F for 10 minutes; lower temperature to 350°F and bake 20 to 25 minutes.

Lemon Souffle

Yolks 4 eggs
Grated rind and juice 1 lemon
1 cup sugar
Whites 4 eggs

Beat yolks until thick and lemon colored, add sugar gradually and continue beating, then add lemon rind and juice.

Cut and fold in whites of eggs beaten until dry; turn into buttered pudding-dish, set in pan of hot water, and bake thirty-five to forty minutes.

Serve with or without sauce. —Fannie Farmer

Lemon Pudding Recipe with Meringue

Mary at the Farm and Book of Recipes (1915)

1 pint of milk
1/2 cup of sugar
1 cup bread crumbs
Juice and grated rind of one lemon
2 eggs
1/3 cup of butter
3 tablespoonfuls of pulverized sugar used for top

Soak the bread crumbs in milk. Beat the butter and sugar together. Add yolks of eggs, soaked bread crumbs, and grated lemon rind and about 3/4 of the juice of the lemon.

Bake in a buttered pudding dish until firm, then cover the pudding with a meringue composed of the stiffly beaten whites of eggs, 3 tablespoonfuls of pulverized sugar and the remaining lemon juice.

Place in oven to brown. Stand on ice; serve cold.

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