LUCY BURDETTE: Oh boy, am I feeling sad about missing Malice Domestic this year! Our Hank is the toastmaster, and Susan and Hank and Rhys are up for Agatha awards, along with so many other friends. It's a giant cozy party all weekend and I hate not being there to schmooze with other authors and readers. Sigh. But it just didn't work out for a variety of reasons, and I know lots of you are sorry to miss it too. So I thought at least we all deserved pie!
This is a new-to-me Irish recipe that I found on Pinterest, adapted from Irish Traditional Cooking by The Baker Upstairs.
My lemon-crazy dinner guests loved this little pie cake. I thought it
might have needed a dab more sugar, but they disagreed, so I took extra
Irish Lemon Pudding/Pie/Cake
2 tablespoons butter
1/4 cup sugar
2 eggs, separated
1/2 cup flour
1 1/4 cups milk
For the whipped cream:
1 cup heavy or whipping cream
1 to 2 Tbsp confectioner’s sugar
1/2 teaspoon almond flavoring
oven to 350. Butter a 9 inch pie pan and set aside. Zest the two
lemons, set that aside. Squeeze these lemons for their juice. (I didn’t
measure, but they were 2 large lemons.)
the eggs and whip the whites in a clean bowl until stiff. (I did these
first in my Kitchenaid mixer.) Set aside. Cream the butter and sugar
well. Add the egg yolks one at a time, then add the flour and make sure
all is mixed well.
Add the lemon zest and juice, followed by the milk, and mix again.
Now fold the stiff egg whites into the cake mixture. Mine looked a little lumpy at the end, but I didn’t want to mix too hard.
Scrape this into the prepared pan.
While the lemon pudding-cake bakes (40
minutes, until lightly browned and set), whip the cream with the sugar
and almond flavoring.
Serve the cake warm or room temperature with whipped cream and any fruit garnish you choose.
ps. John and I might have liked it even better cold the next day...
Good luck to our nominated Reds and friends--be sure and keep us posted about--everything! We have all our fingers and toes crossed back at home! xoxo