To make this with a whole lemon that
is not moldy,
squeeze the lemon and use the juice, and reduce sugar by 1 tablespoon. This
pudding is a good way to use a lemon that has started to
develop mold on the outer skin so that the skin is easy to pull
off the lemon but it is impossible to squeeze the lemon because the
flesh is too flabby.
pudding (blancmange) will be enjoyed by British people looking for
recognize it as lemon meringue pie filling.
9 tablespoons of sugar
1 1/2 cups of water (360 mls)
3 tablespoons of cornstarch (corn flour)
1 tablespoon of butter
Preparation: Grease a saucepan (preferably baked enamel)
skin, seeds and whatever white stringy stuff from the lemon
that you can.
pulp into a mixing bowl with 1 1/2 cups (or 360 mls) of water and mix,
or put in a blender and blend until smooth.
• Put the water and lemon mixture into the saucepan and add:
Tablespoons of corn starch [substitute: 1 tablespoon of arrowroot and 4
tablespoons of organic white flour]
tablespoons of sugar
• Stir until cornstarch is dissolved and then cook
over medium high heat, stirring with a wooden spoon, until
Remove from heat.
a tablespoon of butter and stir in.
and add it to the thickened pudding stirring constantly with a wooden
Egg To Hot Liquid"
on how to add egg to hot liquid.
to stove and re-heat it briefly until the egg sets, stirring constantly
with a wooden spoon.
• Pour into serving bowl(s) and refrigerate.
Lemon Pudding Pie
to make a nice pie filling with your pudding but unable to make a
perfect, flaky pie crust?. See Good
Enough Pie Crust for a simple pie crust that isn't perfect or flaky
but it's good enough and you can make it. Make your pie crust first,
bake it for a few minutes in a moderate oven until light golden brown.
Make your pudding while it's cooling. If you want to make lemon
meringue pie, use 2 egg yolks instead of 1 egg for the pudding and save
the egg whites for the meringue. I have no idea how to make meringue.
Every time I tried to make meringue it shrunk into a little styrofoam
ball in the middle of my pie. I use whipped cream now. It's not
perfect, but it's good enough.
Dandelion Celebration: A Guide to Unexpected Cuisine
by Peter Gail
with Coconut Flour
by Bruce Fife For those who believe they
are allergic to gluten, or who want to avoid grains
Moon Feast by Jessica Prentice
This is a good book if you like learning about indigenous customs and
following natural cycles. Includes using coconut oil, a rootbeer recipe
that calls for only 2 tablespoons of sassafras and easy and delicious