Lemon Custard Pudding

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups sugar
  • ½ cup sifted all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 eggs, separated
  • 2 teaspoons grated lemon rind
  • ¼ cup lemon juice
  • 2 tablespoons melted butter
  • cups milk


  1. Preheat oven to moderate (350°F.). Butter a two-quart baking dish.

  2. Sift together one cup of the sugar, the flour, baking powder and salt. Set aside.

  3. Beat the egg whites until stiff, beating in the remaining half cup of sugar gradually. Set aside.

  4. Beat the egg yolks until light. Add the lemon rind and juice, butter and milk. Stir into the reserved flour mixture. Beat until smooth. Gently fold in the beaten whites until no flecks show.

  5. Pour the mixture into the prepared dish. Set the dish in one-half inch of hot water in a larger pan.

  6. Bake for forty-five minutes. Chill for at least one hour. The top of the pudding will be cakelike and the soft lemon custard on the bottom is served as the sauce. If desired, serve with unsweetened whipped cream.

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