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| Baked Lemon Puddings |
| Similar to individual little lemon pudding cakes, these tangy desserts
require very little that isn't already in the house. |
| 2 large eggs, separated 1/2 cup sugar 2 tablespoons butter 2 tablespoons grated lemon peel 1/8 teaspoon salt 1/4 cup lemon juice 2 tablespoons unsifted all-purpose flour 1 cup milk |
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| Preheat oven to 350 degrees F. Grease six 6-ounce
custard cups and place them in a baking or roasting pan. Beat the egg whites in a small bowl with an electric mixer on high speed until stiff peaks form; set aside. Beat the sugar, butter, lemon peel and salt in a large bowl with same beaters until fluffy. Add the egg yolks, lemon juice and flour, beating well after each addition. With the mixer on low speed, beat in the milk until just smooth. Fold in the beaten egg whites. Divide batter into the greased custard cups. Pour boiling water into the baking pan to reach about 1 inch up sides of cups. Bake puddings 35 to 40 minutes or until tops are golden brown. Cool 15 minutes and serve warm or refrigerate to serve chilled. |
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| Makes six servings. |
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| >From Grandma's
Wartime Baking Book: World War II and the Way We Baked by Joanne Lamb Hayes
(St. Martin's Press, 2003). |