Grandma's favorite old fashioned lemon pudding recipes are easy to make, and the homemade puddings are so delicious. Enjoy the fresh all-natural flavor of lemons in a tasty pudding dessert.
Mom's Recipe Scrapbooks (circa 1920s)
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 to forty minutes (350°F). Serve with or without sauce. —Fannie Farmer
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
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 350°F oven. Serve cold —Mrs. Williamson
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 (300°F) 40 minutes —Mrs. D. V. Canning
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.
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.
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
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 (350°F) 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 meringue. Stand on ice; serve cold.