Meyer lemon pudding pie from Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented by Gesine Bullock-Prado

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Astrid5555 on October 26, 2015

    The finished pudding pie is sensational and got rave reviews from my guests. While baking the batter separates into two distinct layers, with the bottom layer being a lovely lemon pudding and the top becoming a sponge cake. However, as with several recipes I have made from this author there are many instances when I doubted that the recipe would work. I am an experienced baker but here I even had issues creaming the butter and sugar until light and fluffy. Once the eggs were added the batter smoothed out, but after adding lemon zest, juice and buttermilk, the batter was very liquid and only slightly improved after folding in the flour. On top, there was some serious curdling going on, which luckily did not affect the end result in any way. While waiting for the pudding pie to finish I checked several other lemon pudding pie recipes and realized that curdling is normal and cannot be avoided. Despite the issues this recipe will go into the regular Meyer lemon rotation!

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