Lemon Crumb Pudding
Lemon Crumb Pudding
1/2 cup crumbs (dry bread crumbs or zwieback)
2 cups milk
1/3 cup butter
1/2 cup sugar
3 eggs, separated
2 teaspoons grated lemon rind
3 tablespoons lemon juice
Soak crumbs in milk.
Cream butter and add sugar, creaming together thoroughly.
Beat egg yolks and add to creamed mixture. Add lemon rind, lemon juice and the milk mixture, blending well.
Beat egg whites until stiff but not dry. Fold into first mixture. Turn into a greased one-quart baking dish.
Bake in moderate oven, 325 degrees, about 45 minutes, or until browned.
Yield: six servings
1/2 cup crumbs (dry bread crumbs or zwieback)
2 cups milk
1/3 cup butter
1/2 cup sugar
3 eggs, separated
2 teaspoons grated lemon rind
3 tablespoons lemon juice
Soak crumbs in milk.
Cream butter and add sugar, creaming together thoroughly.
Beat egg yolks and add to creamed mixture. Add lemon rind, lemon juice and the milk mixture, blending well.
Beat egg whites until stiff but not dry. Fold into first mixture. Turn into a greased one-quart baking dish.
Bake in moderate oven, 325 degrees, about 45 minutes, or until browned.
Yield: six servings
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