Lemon Pudding, No. 1

Half a pound of sugar, a quarter of a pound of butter and five eggs beaten separately; grate the rinds of two and squeeze the juice of three lemons, strain out the seeds from the juice; stir the butter and sugar to a cream, add the yolks of the eggs, the rind of the lemons and a tablespoonful of good brandy; beat up well, then add the whites of the eggs and the juice of the lemons; beat all well together; line a pie-dish with puff paste, mark the edges with the back of a knife about an inch apart, pour in the pudding, and bake about half an hour in a quick oven. This quantity will make three or four puddings.

Lemon Pudding, No. 2

Six ounces of sugar, the same of butter, a tablespoonful of brandy, and four eggs beaten separately; stir the butter and sugar to a cream, add the brandy, the grated rind and juice of a lemon, and last the eggs. Beat all well together, and bake in puff paste.

Lemon Pudding, No. 3

Roll nine soda-crackers very fine, pour over them a pint and a half of new milk; let them stand, whilst you rub to a cream three-quarters of a pound of butter and a pound and a half of fine white sugar; beat the whites of six eggs very light, then beat the yolks a little and gradually add the whites to them; stir them into the butter and sugar, and add to them the rind of two and the juice of three lemons, then the crackers and milk; line your pie-plates with puff-paste crust, fill them, and bake twenty minutes.

English Recipe For Lemon Puddings

Three tablespoonsful of rice flour, one quart of milk; six eggs, the juice and rind of two lemons, and sugar to your taste. Put the milk over the fire in a farina-boiler, leaving out a little to mix with the rice flour. When it boils, stir in the rice flour, mixed to a paste with the milk you left out. When it thickens, add a quarter of a pound of butter and stir well. When cool, add the eggs beaten separately very light; then the juice and rind of the lemons. Bake in puff paste.

One Lemon Pudding

Put a teacup of sifted or powdered sugar into a teacup of cold water, bring to a boil, then stir in a heaping tablespoonful of corn starch mixed in a little cold water, and the beaten yolks of two eggs; stir briskly. When well mixed, boil about four minutes, take it from the fire, and add the grated rind and juice of one large or two small lemons; bake a crust (scoring the bottom to prevent its puffing up), in a pie-dish, fill it with the mixture, beat up the whites of the eggs with two heaping table-spoonsful of powdered sugar, spread it over the top, and brown slightly in a quick oven.

Two Lemon Puddings

Beat the yolks only of four eggs until perfectly light, add eight heaping tablespoons of sifted or powdered sugar, and beat again; then add two tablespoons of melted butter, the juice of two and the grated rind of one lemon; beat all well together, and bake in puff paste crust; whilst the pies are baking, make a meringue of the whites of the eggs beaten with four or five tablespoons of powdered sugar. When the puddings come out of the oven, spread them over with the meringue, shaping it with a spoon; and brown slightly in a quick oven.