| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1/4 |
c |
Butter; diced |
| 3 |
|
Eggs; well-beaten |
| 1/2 |
c |
Hot water |
| 1 |
c |
Crumbled bread; without crusts, not grated |
|
|
Grated zest and juice of 2 lemons |
INSTRUCTIONS
Mix all the ingredients together, place in a 1-quart baking dish, and bake
in a preheated 350 degree oven for approximately 30 minutes. Serve warm
with lightly whipped cream or fresh blueberry sauce.
Serves 4-6.
NOTE: Sometimes I serve the lemon pudding on top of blueberry sauce. To
make the sauce, simply cook 4 cups blueberries with 1 cup sugar for 10
minutes.
Formatted and Busted by Carriej999@AOL.com 3/6/8
Recipe by: Tante Marie's Cooking School in San Francisco
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Mar 8,
1998
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