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Crisp Lemon Pudding

MyCookbook Recipe Database
MyCookbook Member: Jan Last
Recipe Category: Dessert
Recipe Preparation Level: moderate
    a Betty Crocker recipe from 1947

    Mix in top of double boiler.
    3/4 cup sugar l
    2 tbsp. GOLD MEDAL "Kitchen-tested Enriched Flour
    1/8 tsp. salt
    Stir in gradually....... 1 cup hot water

    Bring to boiling over direct heat, stirring constantly. Cook until thickened (about 10 minutes). Remove from heat.
    Stir a little of hot mixture into. . .2 eggs well beaten.
    Then blend into remaining hot mixture. Place over boiling water and cook 2 minutes.
    Add.....juice of 2 lemons ( about 1/3 cup)
    grated rind of 1 lemon
    Cook 1 minute more. Remove from heat. Cool.

    Grease square pan, 8x8x2-in. Put 2/3 of Crumb Mixture (recipe below) into bottom of pan. Cover with lemon filling. Top with remaining crumb mixture. Bake about 40 minutes (until lightly browned) in moderate oven (350). Serve either warm or cold . . . with whipped cream, if desired Serves 8 to 10,

    CRUMB MIXTURE
    Mix together....................

    1/2 cup shortening ( part butter for
    flavor)
    1 cup brown sugar (packed in cup)

    Sift together and add........
    1 cup sifted GOLD "Kitchen "Kitchen-
    tested" Enriched Flour
    l/2 tsp soda
    1/2 tsp salt
    Stir in.....................
    1 cup WHEATIES
    1/2 cup shredded coconut

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