Posted by: acooksca | 12/30/2009

Lemon Dainty

Lemon Dainty

Lemon Dainty

Junior League cookbooks from throughout America are a great source for treasured home recipes. The Palo Alto chapter published its Private Collection 2 in 1984. It is a snap shot of the emerging California Cuisine of the time… except for one recipe which had, obviously, remained a favorite over the preceding 50 years. The Junior League of Palo Alto-Mid Peninsula graciously let us reprint it here. One note: although the original recipe calls for one hour cooking, my tests came up with 45-50 minutes as best.

Lemon Dainty

This was found, neatly penned, on a tattered page of an old, family recipe book. The date was 1931, the description “…a delicate crust will form on the top of the pudding…supplies its own sauce. Very fine.” It is a very fine pudding cake…pretty, simple, refreshing.

1 cup sugar
¼ cup flour
1/8 teaspoon salt
2 tablespoons butter, melted
5-6 tablespoons lemon juice
Grated rind of 2 small lemons
3 egg yolks
1 ½ cup milk
3 egg whites

Preheat oven to 350.

Combine dry ingredients in a large mixing bowl. Add melted butter, lemon juice, and rind. Blend with a whisk. Add yolks and milk, and beat with a whisk until well-blended.

Beat the whites until stiff but not dry. Fold into lemon mixture. Pour into a greased, 1 ½ quart, soufflé dish. Set dish in a shallow roasting pan filled with 1 inch of boiling water. Bake for 1 hour.

This suits almost any menu and may be served hot or cold in shallow bowls. It is lovely with fresh berries.

Copyright 1984, Junior League of Palo Alto-Mid Peninsula.
For more information visit


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: