A mother-daughter conversation on food and cooking (mostly)

Thursday, April 24, 2008

Lemon Pudding, and More Salad Musings

I wanted to make a salad to go with tonight's pizza, but my vegetable bin looked very sad.

I did have apples and celery, so I made a Waldorf Salad which contained apples, finely sliced celery, a green onion, chopped pecans, lemon zest and juice, and mayonnaise. It was fresh and good, a sort of anti-lettuce affair.

But, I promised Grandma's Lemon Pudding recipe, and here it is:

1/4 cup flour
1 cup sugar
1/4 teaspoon salt
1/4 cup lemon juice
Grated rind of 1 lemon
2 egg yoks, well beaten
1 cup milk
2 egg whites, stiffly beaten

Preheat oven to 350 degrees. Blend flour, sugar, salt in mixing bowl. Stir in lemon rind and juice, egg yolks, and milk. Fold in egg whites. Pour into 1-quart baking dish and bake for about 50 minutes.

1 comment:

Eva said...

Thanks for the recipe! I probably should have made this today -- I had some friends over for lunch but forgot that one isn't a big chocolate fan, and I had made chocolate pudding cake (yes, the old recipe from the Peter Rabbit cookbook. I'll post that.)

And thanks for cheering me up on the subject of salads. I've never made a Waldorf salad. I think the time is right.