Lemon Pudding: What Did You Bake Today?

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
6 eggs
2 cups milk
3 tabespoons flour
2/3 cup fresh lemon juice

Beat the butter and sugar. Separate the eggs and add the egg yolks. Beat in the flour and then add the milk and lemon juice. In a separate bowl, beat the eggs until they form stiff peaks. Fold the egg whites into the lemon mixture. Pour into a 3 quart baking dish. Put that dish into a bigger dish and fill it halfway up with water (the fancy term for this is a bain marie). Bake 350 degrees for 1 hour. Serve chilled.
What Did You Bake Today?