Lemon Pudding
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.

This pudding (blancmange) will be enjoyed by British people looking for lemon curd.
Americans will recognize it as lemon meringue pie filling.

1 lemon
9 tablespoons of sugar
1 1/2 cups of water (360 mls)
3 tablespoons of cornstarch (corn flour)
1 tablespoon of butter
1 egg

Grease a saucepan (preferably baked enamel)

Remove the skin, seeds and whatever white stringy stuff from the lemon that you can. 
To make this with a whole lemon that is not moldy, squeeze the lemon and use the juice, and reduce sugar by 1 tablespoon.
Put 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:
3 Tablespoons of corn starch [substitute: 1 tablespoon of arrowroot and 4 tablespoons of organic white flour]
9 tablespoons of sugar
Stir until cornstarch is dissolved and then cook over medium high heat, stirring with a wooden spoon, until it thickens.
Remove from heat.
Add a tablespoon of butter and stir in.
Beat an egg and add it to the thickened pudding stirring constantly with a wooden spoon. See "Adding Egg To Hot Liquid" on how to add egg to hot liquid.
Return 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 

Want 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.


The Dandelion Celebration: A Guide to Unexpected Cuisine   by Peter Gail
Cooking with Coconut Flour  by Bruce Fife  For those who believe they are allergic to gluten, or who want to avoid grains
Full 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 corn fritters.

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