Lemon Meringue Pudding

Ingredients

• Soak 2 cups bread crumbs
• in 1 qt. of milk
• add 4 beaten egg yolks
• with % cup of butter
• and 1 cup sugar (rubbed to a cream)
• juice of a large lemon
• with half the rind, grated

Method

1. 1

   Soak 2 cups bread crumbs in 1 quart of milk, add 4 beaten egg yolks with 0.5 cup of butter and 1 cup sugar (rubbed to a cream), and juice of a large lemon with half the rind, grated.

2. 2

   Bake in a buttered dish till firm and slightly browned, then top with a meringue made of the egg whites whipped stiff with 3 tablespoons of powdered sugar, and flavored with a little lemon juice.

3. 3

   Brown meringue lightly, then sprinkle with powdered sugar.

4. 4

   Serve cold.

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 27. The excerpt below is the record exactly as published.

Lemon Meringue Pudding Soak 2 cups bread crumbs in 1 qt. of milk, add 4 beaten egg yolks with % cup of butter and 1 cup sugar (rubbed to a cream), and juice of a large lemon with half the rind, grated

Cook this with the app: pantry check, scaling, and the assistant.