What do you do when a Thursday morning Farm Guest offers you a box of Meyer Lemons from her garden? Lynda Person's husband brought back to my FarmShop this large box of these most beautiful lemons. I shared a few with another woman and the rest will be juiced and enjoyed.
This Lemon Tart Pudding recipe is on my list. I've had this recipe for over 30 years.
There are two ways to prepare this - one is to make a simple pie like crust and put the lemon pudding in the crust like I did in the image above. The other way is to use custard cups.
Lemon Tart Pudding Recipe
Sift—1/4c flour, 1 c sugar and 1/4 t salt together.
Stir in 1 1/2 t grated lemon rind, 1/4c lemon juice, 2 egg yolks that have been beaten, and 1 c milk (whole)
Then—fold in 2 egg whites that have been stiffly beaten.
Now...pour this into 6 custard cups. Or pour into a baked pie crust like above.
Set these cups into a pan of water (a 9x13 baking dish is great). Make sure the water comes up 1” on the side of the cup. Bake at 350 degrees for 40 minutes.