PhoebeB’s grandmother passed down her recipe for lemon pudding cake, which separates while baking into a top layer of lemony sponge cake with a layer of lemon pudding on the bottom. If chilled, it slices into neat pieces, and a small square topped with whipped cream and berries is the perfect palate-refreshing complement to a big meal, PhoebeB says.
4 eggs, separated
1/2 cup fresh lemon juice
1/2 teaspoon grated lemon rind
1 tablespoon melted butter
1 1/2 cups sugar
1/2 cup sifted flour
1/2 teaspoon salt
1 1/2 cups milk
Preheat oven to 350°F. Beat together egg yolks, lemon juice and rind, and butter. Combine sugar, flour, and salt. Add to egg mixture alternately with milk, beating after each addition. Beat egg whites until stiff. Blend into batter with electric mixer on low speed. Pour batter into an 8-inch square glass baking dish. Place baking dish in a larger pan and pour hot water all around it. Bake for 45 minutes or until golden.
jinet12 says, “This is absolutely the BEST lemon pie in the world. Simple and delicious. This recipe makes two pies; eat one and surprise someone else with the other one.”
2 9-inch graham cracker pie crusts
6 egg yolks, lightly beaten
3 cans sweetened condensed milk
1 1/2 cups fresh-squeezed lemon juice
2 cups heavy whipping cream
1/4 cup sugar
Preheat oven to 350°F. Whisk egg yolks, condensed milk, and lemon juice together and divide evenly between pie crusts. Bake for 15 minutes and cool on racks, then refrigerate for 4 hours. When ready to serve, beat cream until foamy, then gradually add sugar and beat until soft peaks form. Spread whipped cream over the tops of the pies, and garnish with lemon slices if you like.
Board Links: Lemons anyone?