1927 Lemon Pudding - Old Cookbook Show

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk lowers calories and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener.

Zest the lemon and then juice it, straining out the seeds.

In a bowl, combine 2 tablespoons of flour, a pinch of salt, and 2 tablespoons of melted butter, stirring until smooth.

Add the lemon zest and juice to the mixture and mix well.

In a separate bowl, separate the yolks from the whites of 2 eggs, mixing the yolks in with the lemon mixture.

Whip the egg whites until they are foamy and glossy, but not dry.

Mix in 1 cup of milk into the lemon mixture, then fold in the whipped egg whites gradually.

Pour the mixture into a baking dish and place it in a pan filled with water.

Bake in a preheated oven at 325°F for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens