Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, March 22, 2012

Lemon Dainty


How can you not love a dessert with the name of "Lemon Dainty"?     I found it in an old Palo Alto Junior League Cookbook (if you call 1984 old).    It's the second volume that that Junior League published -- both are thin volumes and have some good recipes in them.    I adored the books (for I have both Volumes 1 and 2) but had never cooked from them although I had read them a lot.

And with the Lunch Bunch coming last Tuesday, I decided a lemon dessert would be perfect and I also decided that my whole menu would come from the pages of these two books.  

And in the dessert section of No. 2 was a recipe for Lemon Dainty -- with the notation:   "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 top of the pudding . . . supplies its own sauce.   try fine".   It is a very fine pudding cake . . . pretty, simple and refreshing."


The cookbook is right -- it is very fine.    And it does have a delicate crust.    Baked in a soufflé dish, it's a pretty dessert.


And it looks yummy on the plate surrounded by it's sauce and garnished with a few fresh blackberries.


And it made plenty -- three nice servings and the rest "leftover".    Next time, however, I think, I will bake it in individual soufflé dishes.   I think that would make for a prettier presentation especially with a shower of powdered sugar!

And besides being a good dessert, it is an easy dessert!

LEMON DAINTY

1 cup sugar
1/4 c. flour
1/8 t. salt
2 T. butter, melted
5 to 6 T. lemon juice
Grated rind of 2 small lemons
3 egg yolks
1 1/2 c. 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 whisk until well-blended.

Beat whites until stiff but not dry.    Fold into lemon mixture.    Pour into a greased 1 1/2 quart soufflé dish.   Set dish in a shallow roasting pan filled with 1 inch of hot water.    Bake 1 hour.

From the cookbook:   This suits almost any menu and my be served hot or cold in shallow bowls.   It is lovely with fresh berries.

It's Friday and I'm joining Michael at Designs by Gollum for Foodie Friday.

13 comments:

FABBY'S LIVING said...

Oh how delish! I love evrything lemony and so does hubby, so this is great! Thank you for the recipe and I'll see you at Foodie Friday too! Have a terrific weekend.
FABBY

Denise said...

Hi Martha,

This dessert looks sooo wonderful to me!! I'm always telling everyone that I love any dessert that's made with lemon; sometimes I think I like it more than chocolate. :)

Thanks for sharing this delicious-looking recipe, complete with pictures. I appreciate your recent visits to my blog and your comments on our kitchen re-model. I really am excited; I don't think we'll recognize it when it's finished.

Hope you have a great weekend!

Denise at Forest Manor

Phyllis@Around the House said...

Thank you so much for sharing this wonderful dish it looks easy and looks so delish and the fact that it makes it's own sauce...how yummy..I will try for sure

Taunnie said...

Thank you for sharing this delicius looking dessert. I am going to make it for our next family get together. We have quite a few who absolutely adore lemon. I will take your advice and use the individual cups. Thanks again and have a lovely weekend :-)

Taunnie said...

Thank you for sharing this delicius looking dessert. I am going to make it for our next family get together. We have quite a few who absolutely adore lemon. I will take your advice and use the individual cups. Thanks again and have a lovely weekend :-)

Pondside said...

Thank you,Martha! I am going to try it - TGD loves lemon.

From the Kitchen said...

Small world!! We had this yesterday. The Baker whipped it up and he did it in individual dishes. I'll have to check the recipe he used and compare it with yours. In fact, we have two in the refrigerator for another treat. I like Junior League cookbooks too.

Best,
Bonnie

william said...

Thank you, Martha, I will try this for our Sunday dinner this weekend! It looks so good. I love tried and true recipes.

Francie

The Sewing Loft said...

You have prepared a lovely dessert. It looks heavenly, I am going to try it. Thank you for posting the recipe. :)

MrsJenB said...

How pretty! And perfect for this time of year. Lemon, warmer temperatures - a great time for such a fine dessert. Thanks for sharing!

SavoringTime in the Kitchen said...

Love the old note regarding this dessert. I love all lemon desserts and this looks delicious!

Ann from On Sutton Place said...

I adore lemon and this looks incredible. I would die for a piece right now. Definitely pinning this!

Lottie said...

Ah yes, yummy is the word!