Diner Style Lemon Pudding

   

Although I am rationing flour and sugar, I did want to make us something sweet for a weekend treat.  Usually at the weekend I like to have a dessert of some kind.  This Diner Style Lemon Pudding fits the bill perfectly. 

Not only does it not use any flour, but it also uses a minimum of sugar.  Plus I had a lemon which needed using up and I'll be darned if I waste anything now.  I cooked pasta today that was 10 years past its use-by date and it was perfectly fine, believe it or not, and yes that was very brave of me.  It smelt alright and I cooked a bit and it tasted fine, so I used it.  And I lived to tell the tale.

This recipe comes from a cookery book I have had since 2007, enitled The American Diner Cookbook, by Elizabeth MdKeon and Linda Everett.  It was originally published in 1962 and is filled to overflowing with an abundance of tasty sounding recipes. There are no photos in the book, bar fascinating photos of old Diners.

Diners hold a special place in the heart of Americans, and the culinary history of America.  Known for their warmth and good simple food they are restaurants which have always beckoned and tempted diners and weary travellers alike with the promise of delicious home cooked food.

The type of food your mama would have cooked.  Great food, excellent service and great prices.  They are the backbone of  the American culinary experience.  They are also very popular here in the UK,  Many entrepreneurs have tried to mimic the warmth and style of the American Diner experience, but I have to say in my experience, most have fallen way short of the ideal.

For the most part their food has been over-priced and lacking in something.  You can dress up a restaurant with all the chrome and formica you want, but without the heart and the warmth of the original they will always be sadly lacking in that special Je ne sais quois.  Just my opinion and experience.

This is not a pudding in the sense of a British pudding, which tend to be deliciously stodgy desserts, all of which come under the heading of puddings . . .  steamed, baked, pies, cakes, etc.  Over here all are classed as pudding, which is merely another name for dessert.

This is very much a pudding in the North American sense . . . in that it is a thick, creamy cold custard type of pudding.  Comforting and delicious. 

Rich and lush this pudding is filled with lemon flavour!  Not too tart, but neither too sweet . . .  just lemony enough without being over the top . . .

Creamy and lucious  . . . rich with the addition of whipped cream, cream cheese and sour cream, but not a lot of any one thing . . .  just a touch . . .

You begin by cooking a lemon custard, which . . .  thickened and cooled, has whipped cream folded into it.

This is then poured into a casserole dish and topped with dollops of billowing sweet meringue  . . .

Popped into a hot oven briefly  until the meringue dollops are golden brown, but still remain soft.

This went down a real treat with the both of us, even my so-called lemon hating husband.  He actually really enjoyed it, so much so that he had two helpings.  He just loves custard . . .

This recipe also works very well, cut in half, which is what I did.  It was my first time making this pudding.  It was so delicious that I can promise you it won't be my last!