Last night was the last of my church “Dinners for Eight” meetings for this cycle. We have officially been to every member’s house. This time we were at a nice condo in the northeast corner of the Baltimore area.
I was to bring dessert. I decided to make Grandma Hummel’s Famous Lemon Pudding. It’s this awesome pudding with kind of a cake crust on top. Absolutely incredible. When our mom would make it when we were kids, we’d treasure the portion we got. It was easily our favorite. …or were the Christmas cookies our favorite? …or the Christmas candy? Mmmm… It was all good.
It used to take a long time to make, but thanks to the wonders of modern technology (my Kitchen Aid mixer), it doesn’t take as long.
It seems like each time I make it, it tastes a little different. This batch was particularly lemony. Almost too strong. If I remember, next time I’ll use a little less lemon juice.
I almost always make a double batch, so that’s what measurements I’ll give. Here’s the recipe:
8 Tbs. butter
3 c. sugar
4 lemons, zested and juiced
2 c. milk
8 Tbs. flour
Cream butter. Add sugar gradually. Cream together. Add well-beatn egg yolks, flour, lemon juice and zest. Mix thouroughly. Add milk and fold in stiffly beaten egg whites. Pour into bowls or cups. Set in pan of hot water and bake at 325 for about 45 minutes.