COOKBOOK CHALLENGE RECIPE 4
Lemon Delicious The Margaret Fulton Cookbook by Margaret Fulton and Suzanne GibbsRight now, lemons are in season. They are also the only produce that I actually grow. Not that I put any effort into this growth. I have a lemon tree that was in the backyard when we bought the house. I pruned it once. I was banned from pruning it again. Enough said.
3/4 cup sugar
2 eggs, separated
4 tablespoons SR flour
grated rind and juice of 1 lemon
1 1/2 cups milk
Preheat oven to 180 Celsius. Cream the butter and sugar, add the egg yolks and beat well. Add the sifted flour, lemon rind and juice. Add the milk slowly to the creamed mixture, stirring well. Beat the egg whites until stiff, then fold into the mixture and put into a buttered shallow casserole. Bake for about 45 minutes.
Serve with your choice of cream or ice cream (or both!).
This is the first time that I’ve made a pudding from scratch and I was quite impressed with myself (if I do say so). Though it wasn’t exactly saucy, it was very light, fluffy and moist. I think the lemon flavour could have been slightly stronger, I guess it depends on the strength and juiciness of your lemons.
This week Liss is hosting Season Savvy featuring lemons. Check it out to see some other delicious lemon recipes and get cooking!