Grandma's Lemon Pudding

Do you have taste memories? Ones that set you back to childhood? Conjure up scents of summer and Grandma's house?

Honestly, I had completely forgotten about this lemon pudding. I was too busy gawking at multi-layer pavlovas on Pinterest. Spending my time researching coconut oil uses. Scouring cookbooks for macaron recipes.

Thank goodness I had the presence of mind to take a glance through my recipe box.  This one caught my eye. The handwriting is my mom's. But it's definitely an old recipe!

Recipe and some fresh eggs I got from the chickens at work. That's right. Chickens. At work.

I remember waiting with baited breath to eat this lemon pudding. I didn't even know that it's not a standard pudding ("pudding cups" were a dirty word in our house). It's really more of a souffle, with a pudding sub-layer. I've never had anything like it since. 

Ahhhhhh. Gingham and grass stains. 

Start off with butter, flour and 3/4 c. sugar. Beat until the butter is worked into the flour. 

In a separate bowl, combine the egg yolks with the lemon and lime zest. 

Add the yolk/zest, milk, lemon and lime juice to the flour mixture. 

In another bowl, beat the egg whites until stiff. Beat in the last 1/4 c. of sugar. 

Add the whites and fold the egg whites gently into the lemon mixture. 

Butter an 8x8 square glass pan. (It's Grandma's recipe. Use butter!)

Pour the mixture into the pan. Set the pan in a 9x13 glass pan filled halfway with hot water. 

Put the whole thing in the oven. Bake for an hour or so, until brown on top. 

Allow to rest for at least 45 minutes. Scoop up and serve!

Grandma's Lemon Pudding

Adapted from my Grandma Sally's recipe

3 tbsp butter, softened

3 tbsp flour

1 c. sugar, separated

2 egg yolks

2 egg whites

1 c. milk

juice of 1 lemon

zest of 1 lemon

juice of 1/2 a lime

zest of 1 lime

Preheat oven to 350 degrees. In a medium sized bowl, beat flour, butter, and 3/4 c. sugar. In a small bowl, whisk together zests and yolks. Add milk, juices, and yolk/zest to flour mixture. Stir well. 

In another medium bowl, beat egg whites till stiff. Gradually beat in the last 1/4 c. of sugar.

Fold the egg whites into the lemon mixture. Pour into a well-buttered 8x8 pan. Set that pan in a 9x13 glass pan filled halfway with hot water. Slide the double pan into the oven and bake for 1 hour, or until golden. 

Allow to sit for 45 minutes before serving.