Lemon Pudding(From 1879 Cookbook)
A rich lemon pudding with a buttery base and fluffy meringue topping, offering bright citrus flavor perfect for dessert lovers and special occasions.
Ingredients
Instructions
- Pour the sugar, well creamed butter, egg yolks, and grated lemon rind into a mixture and combine thoroughly.
- Pour this mixture into a rich pastry crust.
- Partially bake the crust with the lemon mixture.
- Beat egg whites very stiff and add a spoonful of sugar for each egg.
- Add lemon juice to the egg whites and fold gently.
- Pour the meringue over the pudding in the crust.
- Brown the meringue quickly until golden.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and organic lemons for their zest. If you don't have fresh lemons, bottled lemon juice can work, but fresh is preferred for taste. To achieve a perfectly smooth texture, ensure the butter is softened before creaming it with the sugar. Also, avoid overmixing the egg whites to maintain their fluffiness.
Serving Suggestions
This lemon pudding pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. Fresh berries or a light fruit salad can complement the dessert's tartness. For a festive touch, serve alongside Aileen'S Christmas Casserole for a delightful meal.
Storage & Reheating
Store any leftover lemon pudding in an airtight container in the refrigerator for up to 3 days. If the meringue starts to weep, you can reheat the pudding in a low oven (around 300°F) for a few minutes to restore its texture, but it’s best enjoyed fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pudding(From 1879 Cookbook) contains roughly 513 calories, with 22g protein, 31g carbohydrates, and 35g fat. It is an excellent source of iron (46% of the Daily Value), protein (43% of the Daily Value), and vitamin C (41% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this lemon pudding ahead of time?
Yes, you can prepare the pudding base and meringue separately a day in advance. Assemble and bake just before serving to ensure the meringue stays fluffy and the crust remains crisp.
What can I do if my meringue weeps?
Weeping meringue can occur if overmixed or if it's humid. To prevent this, ensure the bowl and beaters are completely dry before whipping, and avoid exposing the meringue to moisture. If it does weep, you can gently pat it dry with a paper towel.
Is it possible to use egg substitutes for this recipe?
Yes, you can use egg substitutes like flaxseed meal or commercial egg replacers for the egg yolks, but it may affect the texture and flavor. Consider using silken tofu or a custard mix for a vegan option, adjusting the sugar accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).