It really is… Lemon Delicious

The following recipe is my great great grandmothers. There’s something infinitely comforting about that.

It also means I don’t use metric measuring devices for this, I use an antique tablespoon for the butter and am known to use a teacup for the milk, but occasionally relent and use a correct cup measurement.

What I love about this is that each time I make it it is a little different, depending on the size and juiciness of the lemons.

Regardless, it is truly delicious and MUST (again, so Stephanie A of me!) be eaten with big scoops of icecream. Cream doesn’t work with the tartness of it all. Trust me, I’ve tried.

Oh – it’s one of those magical puddings which goes in all liquidy, and comes out with a light sponge topping and molten lemony wonderfulness underneath.

This was what I whipped up for Chef, Killer, Muzbot and G the other week, and for Mum for her birthday last week.

i’ve given double the original recipe, because most of you seem to be breeders and/or entertainers and have housefuls of people. Plus it even beats cold pizza for breakfast.

Lemon Delicious
2 tblsp butter
2 cups sugar
4 large tblsp SR flour
juice of 4 lemons
4 eggs, separated
2 cups milk

– preheat oven to 200C and grease a large deep baking dish
– beat the sugar and butter together
– stir through the flour
– add the egg yolks
– add the lemon juice and the milk
– beat the egg whites until they hold stiff peaks
– add some of the egg white to the mix, then fold in the rest
– incorporate thoroughly then pour into baking dish
– bake at 200C for 10 minutes
– turn heat down to 180C and bake for further 35 minutes

(Note: sometimes I vary the order I add the ingredients, adding the yolks before the flour and then adding the flour, juice and milk alternatively – it never seems to affect the end result)

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  • Joke

    FYI – In America this is called “pudding cake.”

    And verily it is delicious. Excellent with limes, also.


  • Kim

    I can virtually count my failed cooking experiences on one hand:
    – the sponge I made in Year 8, that mum had to cut with the electric knife
    – my first seafood risotto – crunchy rice, half cooked seafood, unopened mussels, a dinner guest who commented out loud what part of the female form the opened mussels resembled
    – a lemon pasta recipe
    – lime delicious.

    I am sure it would be fine if I followed this recipe and purely substituted lime juice for lemon, but I did some fancy modern recipe that included the rind. And let’s just say I didn’t grate it finely enough. Bullets of blinding bitterness is a phrase that comes to mind.

    And can I just say, how lonely, desolate, and quiet it has been without you.

  • amamgets

    May I say a personal ‘thank you’ for the no-metrics, on behalf of the ignorant Americans in the crowd?

  • Bec of the Ladies Lounge

    Oh cripes, now I’m going to have to post MY great-grandmother’s lemon delicious so we can see if they had the same recipe!!

  • Bec of the Ladies Lounge

    and yes, Joke’s back – and rooting Jennifer Aniston over my way, so he’s in fine form…

  • meggie

    Must try your Lemon Delicious & see if it matches mine.

    Liked the Bullets of blinding bitterness- describes my mother in law perfectly.
    O dont talk ill of the dead!
    I suppose now I will go straight to hell!

  • Anonymous

    I have made this one successfully (recipe is from my MIL). It is delicious!