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Dessert

Lemon Pudding

A lemon pudding made with boiling water, corn starch, eggs, sugar, and lemon rind, baked until light brown.

From an old cookbook · modernised transcription
By Emily Huntington (1841–1909) · From a historical cookbook (Internet Archive) · 5 ingredients
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Lemon Pudding

Ingredients

Directions

Make the custard

  1. Grate the yellow from the lemon rind and squeeze the juice.

  2. Put a pint of boiling water in a saucepan over the fire.

  3. Measure and wet the corn starch, smoothing it with a little cold water.

  4. Add the corn starch mixture to the boiling water and stir until it thickens.

  5. Add the grated rind and lemon juice.

  6. Beat the egg whites and yolks separately.

  7. Stir the beaten yolks into the corn starch mixture.

  8. Measure and add the sugar.

  9. When cooked, pour into a baking dish.

Bake and serve

  1. Add the sugar to the beaten egg whites, place on top, and bake until browned.

  2. When light brown, it is finished.

  3. When cool, place near ice and serve cold.

By Emily Huntington (1841–1909). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Eggs (in the method)
Yolks thicken the custard and whites form the browned meringue topping.
Corn starch (in the method)
Starch thickens the boiling water into a smooth, set custard.
Sugar (in the method)
Adds sweetness and helps the meringue brown and hold its shape.
Lemon
Rind adds aroma and juice adds acidity for a bright flavour.

The step that matters

Stirring the beaten yolks into the starch mixture. Hot starch can scramble egg yolks if added too quickly. Stirring steadily while adding them keeps the custard smooth and creamy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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