SIL coming for computer help and dinner. She wanted me to make this for dessert.

M

michael-in-naples

Well-known member
The recipe was in the Naples Daily News. She cut it out and sent it to me. I made the recipe this afternoon. When it came out of the oven it looked great for 23 seconds.

She's getting brownies.

They all sunk so badly that even whipped cream couldn't help. Was not impressed with the taste either. Asked hubby to taste it for his opinion. He said he didn't have a taste for lemon at the moment. This is science not emotion, Dude!

https://jandatri.com/recipe/lemon-pudding-cake-2/

 
This is one of my favorite old time desserts. First made it from my original Joy of Cooking.

It's supposed to collapse, in my experience. I never used whipped cream with it.
Sorry it didn't work out for you. It's a little kin to the strawberry spoon bread that Marilyn posted above.

 
Agree. Made this in 8th grade home ec class (when we weren't sewing aprons). Good Lord, how

did I ever make it as an engineer with THAT background

 
And one from NYTimes in case all that's left of the brownie is a guilty chocolate smear.

Lemon Pudding Cake

INGREDIENTS
4 large eggs, separated
1 teaspoon finely grated lemon zest
â…“ cup lemon juice
1 tablespoon unsalted butter, melted
1 cup sugar
½ cup all-purpose flour
½ teaspoon kosher salt
1 ½ cups whole milk

PREPARATION
Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish.

In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.

Whip the egg whites until soft peaks form, then gently fold them into the batter.

Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.

 
Hahaha that reminds me of a home ec memory

7th grade. Sewing pinafore dresses. I was so proud of my blue and white striped dress! We had to rush to get to home ec from gym class- it was the day to "model" our dresses. I sashayed around the room in my beautiful dress and heard snickers.....WHAT? Snickers? Then somebody told me I had the dress on inside out. sigh.

 
Yes Yes. And it was spectacular. Wasn't it?...she asked whimpering.

Without looking at the recipe though, it did not use W cream, just milk. And I am not sure about any leavening other than the eggs.

I loved HEc. Such a good teacher who taught me rigorous measuring.

 
Here it is. Make it. Love it. Won't tell you what year I first made it, nor the century.

Lemon Sponge Pudding

325 degrees 45 min to 1 hour

5 T flour
1 c. sugar
3T butter
3 eggs separated
3 T lemon juice
1 t. lemon rind (add more)
1 c. milk

Cream butter
Add sugar and cream it in with the butter
Blend in the flour
Add the well-beaten egg yolks
Add the milk, lemon juice and rind and mix well
Fold in the stiffly-beaten egg whites
Pour into a greased baking dish or into individual ramekins
Bake
A cake layer will form with a custard layer below.

Source: Manitoba Sugar Company Recipes for Young Homemakers

 
Ah...there's the difference: just a bit of flour! USA / Canadian WWB match

WWB = World Wide Baking Match

Here is the Fanny Farmer list of ingredients: NO FLOUR!

2 T butter
7/8 cup sugar
3 eggs separated
1 cup milk
1/3 cup lemon juice
1 grated rind lemon

Here is Marg's list of ingredients (order swapped around for comparison):

3T butter
1 c. sugar
3 eggs separated
1 c. milk
3 T lemon juice
1 t. lemon rind (add more)
5 T FLOUR

 
I dated a fellow recently and briefly, who kept asking me if I put flour in my souffles. I don't

know if that is a sign of something or not. I tend to if they are savoury and not if they are sweet. So don't keep asking. Or no, wait, I'll just go away and it won't matter. Strange guy, probably couldn't make an omelet.

In this case, the flour makes the custard that forms on the bottom. I have this on my mind now so may have to make it.

This recipe makes enough for 4 little girls in HEc class, just enough for me in COVID isolation.

 
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