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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 (350ø). Serve either warm or cold . . . with whipped cream, if desired Serves 8 to 10,
1/2 cup shortening ( part butter for
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
1 cup WHEATIES
1/2 cup shredded coconut
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