Lemon Pudding

Our first home in Pasadena came with tenants and a lemon tree. The lemons off of the tree were a marvel: thin-skinned, and almost sweet. Vibrant taste of vibrant yellow. Later we realized these were Meyer lemons.

Meyer lemons are a hybrid of lemon and oranges. In our current home we have another Meyer lemon tree, with a crop that wanes and flourishes with the weather. It hovers quite near our air conditioning system, which can't be good for it. This year, however, it seems we've had lemons all year long, including now, competing for space with the blossoms and the just beginning green fruit. One thing to do with our excess lemons would be lemon curd, another treat would be Lemon Pudding. (Of course, another way to soak up excess lemons would be excess sidecars.)

I discovered this pudding recipe in this cook book, and have become quite addicted to it. It's kind of a cake/pudding: spongy, browned sugary top, over a lemony pudding bottom. Simple and delicious, an east coast addition would be to top with a spoonful or two of half and half or heavy cream.

Preheat oven to 350 degrees

Into two tablespoons of softened butter beat in 7/8s of a cup of sugar. Gradually beat in 3 egg yolks, the zest of one lemon, 1/3 cup of lemon juice, one cup of milk, and one and 1/2 tablespoons of flour.

In a separate mixing bowl whip the three egg whites until you have soft peaks. Gently fold into your sugar/lemon mixture. Pour into a baking pan, which has been placed in a larger baking pan, filled with hot water, enough to come half way up to your lemon pudding container. (Think brownie pan inside of lasagna pan).


The recipe recommends baking for an hour, but I remove it when the topping is well browned, at around thirty minutes. If you love lemon bars, you'll love this ethereal version.