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Family Lemon Pudding

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…


Lemon is one of my most favorite of flavors! Until today I had never purchased or used Meyer lemons, in anything. I found these beauties while shopping at Costco. Into the cart, they went. I doubt that I will be able to use all of these, in time to prevent spoilage. When I unloaded the little container they were packaged in, unfortunately, one was already moldy.

I learned a while ago, that you can freeze lemons for future use. It is easy. Just wash and dry, cut in half and put in a freezer container or bag. When you need "fresh" lemon, let thaw or microwave for about 30 seconds (per half lemon) and you have a fresh lemon to juice. The rind holds up well and the "juicing" force does not break the fruit apart. You can bet, these delicious beauties will go into the freezer, instead of into the compost.

Got (stale) bread? Good. Here is a delicious and different way to use it up, prevent waste and be frugal in the process.

Family Lemon Pudding, old fashion, lemon dessert.
Family Lemon Pudding

Family Lemon Pudding
from:  Five-Star Favorites, recipes from friends of Mamie and Ike
350-degree oven

2 c fine bread crumbs ( I used 3 slices)
1 T butter melted ( I did not melt)

3 1/2 c milk
4 eggs, separated
1 c granulated sugar
grated rind and juice of 1 lemon
1/4 c confectioners/powdered sugar



















Beat egg yolks granulated sugar and butter in a large bowl until thick and creamy. Mix in the lemon juice and the rind. By hand stir in the milk until mixture is smooth, stir in bread crumbs. Pour mixture into a buttered shallow 2 qt baking dish.

I will use a water bath pan , next time I make this. Baking as the recipe instructs is too harsh for a delicate custard.

Bake 40 minutes.

Beat egg whites until stiff, but not dry. Gradually add the confectioners/powdered sugar.























Pile meringue onto the hot baked pudding, return to the oven and bake additional 10 minutes, or until meringue is lightly browned.

Serves 6

Enjoy!

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8 comments

  1. Ohhhhhh! That looks so so good! My favorite is banana pudding but I do like the freshness of lemon so I might have to try this. Love ya!

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  2. I love this going to bookmark it you wont believe it we just now planted a lemon and lime two trees in our yard, they already have fruit on them cant wait to make this when they are grown! It will be my first recipe since this was such a coincidence to find! love it!!

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  3. This really looks refreshing and wonderful. I will be trying this recipe.

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  4. I didn't know you could freeze lemons!!!! I freeze zest, but I never thought about the rest of it!

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  5. That looks like a delicious pudding/cake.

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  6. This reminds me of the lemon meringue pudding my grandmother used to make. I can just smell it. Thanks for the memory.

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  7. I like your cooks wisdom idea! And your lemon pudding - it looks gloriously delicious! I didn't know you could freeze lemons - that is one tip I will be using!

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  8. You can freeze lemons? That's awesome. I never heard of that.

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