Verna Armstrong’s Lemon Pudding

By Gena LaCoste

This is my Mom’s recipe and it’s my absolute favourite pudding…. I think.

1 cup sugar
¼ cup flour, sifted
2 tbsp salad oil
dash of salt
2 tsp lemon peel
1?3 cup lemon juice
1?½ cups scalded milk
3 egg yolks, beaten
3 egg whites, beaten stiff

Combine sugar, flour, salad oil and salt. Add lemon peel and juice. Stir scalded milk into yolks gradually and then add this mixture to lemon mixture. Fold in egg whites. Pour into buttered casserole. Set casserole in shallow pan and pour hot water around at a depth of 1″ and bake at 350°F for 45 minutes.