Lemon Pudding

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 eggs, separated
  • 1 cup sugar
  • cup lemon juice
  • 2 cups graham-cracker crumbs


    1. Beat the egg yolks until light and lemon-colored. Add half of the sugar and beat until well mixed. Add the lemon juice. Cook in the top part of a double boiler over boiling water until thick and smooth, stirring constantly. When the custard is thick, remove from the hot water.

    2. Beat the egg whites until stiff, adding the remaining sugar gradually. Fold the beaten egg whites into the hot custard. Pile in a serving dish, making alternate layers of pudding and cracker crumbs. Chill and serve.