Super Puddin' – Mid-Century Recipe Guest Test Sunday
  • 3 tbsp. butter
  • 1 cup sugar
  • 4 egg yolks
  • ⅓ cup fresh lemon juice
  • 2 tsp. grated lemon rind
  • ¼ tsp. salt
  • 3 tbsp. flour
  • 1 cup milk
  • 4 egg whites
  • ⅓ cup toasted slivered almonds
  1. Cream butter, add sugar gradually, and cream together until light and fluffy. Add egg yolks and beat well. Add flour, lemon juice, rind, salt and mix well. Stir in milk. Blend in ¼ cup almonds. Beat egg whites until stiff, fold into mixture.
  2. Pour into loaf baking dish, 9 x 5 inches. Set in pan of hot water and bake in slow oven (325°F.) 40 minutes. Turn thermostat to 350° and bake until brown, about 10 minutes.
  3. Sprinkle with remaining almonds and serve either warm or chilled. Makes 8 servings.
Recipe by The Mid-Century Menu at