I learned a while ago, that you can freeze lemons for future use. It is easy. Just wash and dry, cut in half and put in a freezer container or bag. When you need "fresh" lemon, let thaw or microwave for about 30 seconds (per half lemon) and you have a fresh lemon to juice. The rind holds up well and the "juicing" force does not break the fruit apart. You can bet, these delicious beauties will go into the freezer, instead of into the compost.
Got (stale) bread? Good. Here is a delicious and different way to use it up, prevent waste and be frugal in the process.
Family Lemon Pudding
from: Five-Star Favorites, recipes from friends of Mamie and Ike
350 degree oven
see below for update: a cooks wisdom
2 c fine stale bread crumbs ( I used 3 slices)
1 T butter melted ( I did not melt)
4 c milk
4 eggs, separated
1 1/4 c granulated sugar
grated rind and juice from 1 lemon
1/4 c confectioners/powdered sugar
Beat egg yolks, granulated sugar and butter in a large bowl until thick and creamy. Mix in the lemon juice and the rind. By hand stir in the milk until mixture is smooth, stir in bread crumbs. Pour mixture into a buttered shallow 2 qt baking dish.
I will use a water bath pan , next time I make this. Baking as the recipe instructs is too harsh for a delicate custard.
Bake 40 minutes.
Beat egg whites until stiff, but not dry. Gradually add the confectioners/powdered sugar.
Pile meringue onto the hot baked pudding, return to the oven and bake additional 10 minutes, or until meringue is lightly browned.
a cooks wisdom: reduce granulated sugar to 1 cup, decrease milk to 3 1/2 cups. Use a water bath for baking prior to the meringue topping.
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Key words: old fashion desserts, baked lemon meringue pudding, frugal, homemade