Lemon Pudding, Baked

Ingredients

• Four lemons
• four ounces of castor sugar
• two ounces of butter
• six sponge cakes
• six eggs
• one pint of milk
• paste

Method

1. 1

   Put the milk, butter, sugar and grated lemon rind into a stewpan, boil up, let it infuse for about fifteen minutes, then pour over the well-beaten yolks of the eggs, stirring meanwhile.

2. 2

   Add the crumbled sponge cakes and lemon juice, mix well together, and pour into a pie-dish, the edges of which must be previously lined and decorated with the paste.

3. 3

   Bake in a moderate oven from thirty to thirty-five minutes, or until the mixture is set, then cover with the stiffly-whisked whites of eggs, and dredge liberally with castor sugar.

4. 4

   Replace in the oven until the meringue hardens and acquires a little color.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 185. The excerpt below is the record exactly as published.

Lemon Pudding, Baked. INGREDIENTS. — Four lemons, four ounces of castor sugar, two ounces of butter, six sponge cakes, six eggs, one pint of milk, paste

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