My husband brought 3 bags of lemons back from Florida and we are coming up with all sorts of fun ways to use them. Some of them are the size of large oranges!
This old fashioned recipe is a good way to eat them. As it bakes, the top becomes a sponge cake and the bottom forms a rich, creamy pudding.
Lemon Pudding (from 1980 edition of The Fannie Farmer Cookbook)
4 tablespoons butter
1 3/4 cups sugar
2 cups milk
3 tabespoons flour
2/3 cup fresh lemon juice