Guest Blogger's Baked Lemon Pudding

I am 'unemployed guy's' wife. Today I had a lunch meeting that took me to Lynnfield, MA to explore the new home of the Lynnfield Historical Commission, nestled away from the road behind the Lynnfield Common and historic Meeting House. Lynnfield, the great Essex County community and beyond are lucky to have committed individuals thoughtfully caring for and cataloging its assets. My hosts also graciously welcomed me to their homes, historic Massachusetts houses with all the character and charm you would expect, plus! It was an exceptional experience and I am grateful for all they shared about their homes and community. And although I knew we would be enjoying a meal together, I was not anticipating the thoughtfully prepared culinary adventure that was presented.

Lunch began with tea and progressed to a creamy, curried butternut squash soup accompanied by a salad of curly lettuce topped with chicken, citrus fruit slices and pomegranate seeds. Lunch was followed by a tour of our host's house, a former parsonage in Lynnfield Center. The conversation was so lively I didn't manage to get a recipe. The next stop was dessert, but first a tour of the older of the two homes. Here, first period architectural components were prominently preserved, despite centuries of change. At the end of the day, as we were heading for the door, after feeding our minds and bellies, I parted with a recipe (I think she said it came from an old Betty Crocker Cook Book). I got home and made it.

Baked Lemon Pudding
Preheat to 350. Butter a 2-quart baking dish.

Sift together

• 1 cup sugar
• 1/2 cup flour
• 1/2 tsp baking powder
• 1/4 tsp salt

Separate

• 3 eggs

Beat the whites until stiff. Beat in 1/2 cup sugar, one teaspoon at a time. Set aside. Without washing the beater, beat the yolks until light.
Add

• 2 tsp grated lemon rind
• 1/4 cup lemon juice
• 2 tbsp melted butter
• 1 1/2 cups milk

Stir into the flour mixture. Beat until smooth. Add the beaten whites and fold gently until no white flecks show. Pour into the baking dish. Set in a pan of hot water 1/2 inch deep. Bake 45 minutes. Chill at least 1 hour. Serve with fruit; raspberries, blueberries, or whipped cream.