Lemon Pudding

This receipt was originally published in 1839 in Sarah Josepha Hale’s "The Good Housekeeper". It has been adapted for the modern cook by Debra L. Friedman, at Old Sturbridge Village, who describes the one-crust pie as “very lemony.”

Original Recipe

Boil in water, in a closely covered sauce-pan, two large lemons till quite tender; take out the seeds, and pound the lemons to a paste; add a quarter of a pound of pounded loaf sugar, the same of fresh butter beaten to a cream, and three well-beaten eggs; mix all together and bake in a tin lined with puff paste; take it out, strew over the top grated loaf sugar.

Modern Adaptation

2 lemons
4 oz. butter
½ cup white sugar
3 eggs
Prepared Pie Crust

In covered saucepan, cover lemons with water and boil until very tender (check water level to insure they are covered). Remove lemons and cool. Cut in half to remove seeds and mash until whole lemons form a fine puree. Cream butter and sugar and add to lemon puree. Beat eggs and add to mixture. Pour filling into prepared crust. Bake in preheated 350° oven for 35-45 minutes. Sprinkle with sugar and cool before serving.

Yield: 8 servings