Lemon Pudding

Here’s a slightly confusing recipe for lemon pudding. I don’t understand the comment to put it in a hot oven first and then decrease (the temperature). Are the eggs beaten separately from the other ingredients or actually beaten separately from one another? Something tells me there is some research in my future before making this dish.

Lemon Pudding (Adella Wilson)

1 c sugar

1 large tbsp butter

Creamed

Rind and juice of one lemon, stir in

3 eggs beaten separately

2 tbsp flour sifted

2 cups milk

Put in hot oven first and decrease

One thought on “Lemon Pudding

  1. I say beat the eggs in a separate dish and then add them to the rest of the ingredients. Adding the eggs one at a time and stirring them over and over might melt the butter more than you’d like.

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