Lemon Pudding

  • Cost : N/A

    $: 0-20
    $$: 21-40
    $$$: 41-60
  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 3:000 h


  • 1 Pint of Milk (2% or Whole Milk)
  • 1 Stick of Butter
  • 1 milk biscuit ground and sifted (may substitute with 6 vanilla wafers)
  • 1 Pint of Regular Whipping Cream (room temperature).
  • Zest of 2 Lemons
  • Juice of 1 Lemon
  • 6 Tbsp. Sifted White Sugar
  • 8 Egg Yolk


Step 1

Add egg yolks to milk in pot, and slowly stir and bring up mixture to a slightly warm temperature

Step 2

Melt stick of butter into milk and egg mixture, being careful not to bring milk up to a high temperature

Step 3

Pound the 6 vanilla wafers to a fine powder, and add to milk and butter mixture and stir until fully dissolved mashing any clumps on the side of the pan to dissolve them

Step 4

Slowly add cream and stir until all of the cream is mixed into the pot

Step 5

Add the lemon juice immediately after stirring in cream

Step 6

Add the sugar, and stir until dissolved, while also adding in bits of the lemon zest at a time to taste. You will likely add more than just the zest of one lemon. However, add in bits, and taste every once in a while before adding more lemon zest.

Step 7

Continue stirring every once in a while to prevent burning, and let the mixture come to a light and fluffy airy texture.

Step 8

Pour into glass container, and let cool to room temperature, then move to refrigerator to let set.

Recipe Historical Context

Historical Context on Mrs. Paige’s Cookbook

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