Baked Lemon Pudding

Rooting through my vegetable drawer, I found a couple of lemon that had been used for rind, and were now getting to look less than appetizing, at least on the outside. So what to make? Looking through old cookbooks, I came across a recipe in my Fannie Farmer Cookbook for a Baked Lemon Pudding. Just 3 eggs, plus 3/4 cup of sugar, lemon juice and tablespoon of rind plus 1 1/2 tbsp flour. I was able to scrape enough rind off the two lemon to make a tablespoon.  Easy. Bake in oven in water bath.

Result was a lovely thin moist cake like crust on top of a silky smooth sauce like pudding with a light lemon flavour. Quite nice. I will do this again.