Old Fashioned Lemon Pudding Recipes

MY FAVORITE LEMON PUDDING

Steps:

• Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
• Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
• Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

GRANDMOTHER'S BREAD PUDDING WITH LEMON SAUCE

Steps:

• In a large bowl, combine the first eight ingredients. Stir in bread cubes and raisins. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean., For sauce, combine the sugar, cornstarch, salt and water in a large saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Remove from the heat; gently stir in lemon juice and butter. Serve with bread pudding. Refrigerate leftovers.

OLD FASHIONED LEMON PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
• Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
• Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
• Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
• To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
• Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.

SUSSEX POND PUDDING - OLD FASHIONED STEAMED LEMON PUDDING

Steps:

• 1. Prick the lemons all over with a skewer. Cut the butter into fine dice and chill.
• 2. Combine the flour and suet (or grated butter) in a bowl and add the milk. Knead to form a dough. Divide it into 2 rough balls, comprising of a third and two-thirds of the mix respectively. Flour a worktop and roll out the larger ball. Use it to line the base and sides of a buttered, 1.5-litre pudding basin.
• 3. Fill the pudding with half the cold butter cubes and half the sugar. Pop the whole lemons on top, then top with the rest of the sugar and butter. Roll out the smaller ball of dough to make a lid for the pudding (this will become the base so make it nice and thick). Brush the edges of the lid with water, put on top of the pudding and press to seal.
• 4. Cover with a circle of baking paper and tie under the rim of the basin with kitchen string to secure. Before cutting the string, take it up over the top to create a loose handle, then tie securely. Trim off any excess baking paper. Place the basin in a large pan and pour hot water into the pan until it reaches two-thirds of the way up its sides of the basin. Cover and simmer for 3 to 3½ hours. Keep an eye on the water level, and top up as necessary. Allow the pudding to rest for 10 minutes before carefully turning out onto a serving dish. When serving, ensure everyone gets a little of the lemon. Serve with cream or ice cream.

OLD FASHIONED CLASSIC LEMON PIE

Steps:

• 1. *NOTE* DO NOT purchase Lemon Jello mix. Purchase Jello COOK and SERVE~ Lemon flavor. (Both boxes look alike.) Bake your pie shell. 400 degrees approxmately 10 to 15 minutes.
• 2. Follow the box directions for making Classic Lemon Pie. OR *I make mine in the microwave because it is faster. Here is how I do it* Using my pyrex 3 qt. casserole glass bowl, beat egg yolks and then add half cup of sugar, 1/4th cup of water and pack of lemon jello cook and serve. Thoroughly mix all together scraping down the sides of the bowl with your spatula. Add the 2 cups of water and mix again very well.
• 3. Cook on HIGH in microwave for 3 minutes and stir with spatula, making sure to scrape down the sides of your bowl. Cook again on High for 2 to 3 more minutes until center of lemon pie filling is boiling (During the boiling stage, the filling looks fluffy and is rising, not only on the sides but also in the center of the bowl.)and looking like pudding. Stir and cook another minute. The entire microwave cooking process will take no more than 5 to 6 minutes. (If you use a thicker glass mixing bowl, this will slow the process down by a minute or 2 at max.) *TIP* Always mix this filling thoroughly during the microwave cooking process to assure yourself it will not turn out lumpy. You may want to school yourself on making pie fillings in the microwave by reading the directions of my Hershey's Chocolate Pie and Mammy's Custard and my Coconut Cream Pie directions. They are all thoroughly written for microwave cooking. Once you learn how to cook pie fillings in the microwave, you'll never go back to the double boiler, stove method. :)
• 4. Follow the steps on the box to make your meringue. This stately old fashioned pie looks as though you have busted your duff making it, but we won't tell how easy it is to make~ or will we?

OLD-FASHIONED LEMON PUDDING

Steps:

• Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
• Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.