An Excellent Lemon Pudding

¾ hour, slow oven.


  • Butter, 4 oz.
  • sugar, ½ lb.
  • yolks of 6, whites of 2 eggs
  • large lemon, 1:


Beat well together four ounces of fresh butter creamed, and eight of sifted sugar; to these add gradually the yolks of six and the whites of two eggs, with the grated rind and the strained juice of one large lemon:—this last must be added by slow degrees, and stirred briskly to the other ingredients. Bake the pudding in a dish lined with very thin puff-paste for three-quarters of an hour, in a slow oven.