L

emon Pudding

Ingredients

1 cupful butter
2 cupfuls sugar
Cream these together and add 2 lemons, grated yellow rind and juice
6 egg yolks
6 small Boston crackers softened in 1 pint of milk

Directions

Bake one-half hour. Spread over the pudding, when removed from the oven, a meringue made from the 6 whites of eggs beaten with 6 tablespoonfuls white sugar. Return to the oven to brown. No sauce. This pudding may be baked in a crust if wished. Line a padding dish with a rich paste, and pour the mixture in. Use but 1/2 the quantity of crackers. Bake until the crust is done. No sauce.