Mary Anderson's Lemon Pudding
- 3/4 cup sugar
- 2 tablespoons unbleached all-purpose flour
- 1 tablespoon butter, softened
- 2 large eggs, separated
- 1 cup milk
- 1 large lemon, zested (about 1 '/a teaspoons) and juiced (about 3 tablespoons) Confectioners' sugar (optional)
Preheat the oven to 325" F.
In a mixing bowl, cream the sugar, flour, and butter. Beat the egg yolks and add the milk, zest, and lemon juice. Gradually add the yolk mixture to the sugar mixture, stirring constantly.
In a clean bowl, beat the egg whites until stiff but not dry. Fold into the lemon mixture. Carefully
pour the mixture into an 8-inch square baking pan or 3-cup casserole. Place the pan in a larger pan filled with hot water. Bake for i hour, until it is set. The pudding can be served warm or cold. If desired, dust with confectioners' sugar before serving. Serves 4 to 6