I used to make lemon pudding cake years ago. I haven’t made any for a long time. After I made them, I remembered that they are a bit of fussing, but well worth the time. By the end of the day, there were none left.
The cake part raises to the top and the bottom has a lovely lemon pudding. Making them in individual baking dishes works well so everyone has there own. The recipe says to eat them warm or cold. All but one got eaten warm. The cold one was good also. Really could not decide which was better. If you want a fun, old fashioned dessert you can’t go wrong with this one from Deseret Recipes.
I would get every thing ready to go before you start mixing. Whip the egg whites, grate and juice the lemons and scald the milk.
1 cup sugar
¼ cup sifted flour
2 tablespoons melted shortening
Dash of salt
2 teaspoons grated lemon peel
⅓ cup lemon juice
Scald: 1 ½ cups milk and stir very slowly into 3 beaten egg yolks
Add to the lemon mixture and mix well
Fold in 3 stiff beaten egg whites
Pour into 5 or 6 ungreased individual casseroles (about 1 cup size) or eight 5 ounce custard cups (filling them ⅔ full).
Set custard cups or casseroles in a shallow pan with 1 inch of hot water. Place in oven and bake at 350° for 45 minutes or until top cake part is done.
Serve warm or chilled