Lemon Delight

Lemon Delight (Pic by June Carvalho)

I'VE adapted this lovely  pudding recipe from a 1968 edition of the cookery book An Encyclopedia of World Cookery by Elizabeth Campbell that my husband had picked up for me nearly 20 years ago from Select Book Shop on Brigade Road, a shop that's renowned for its collection of rare and out-of-print books. This thick, hard-bound copy, with yellowed pages, is a veritable treasure trove of recipes from all over the world, classified according to the countries of their origin. The author's introductions to each country's specialties make for interesting reading, not to mention the recipes, which have me salivating as I thumb through its pages. The only drawback is that the book contains no photographs, so you're left to imagine for yourself what an unfamiliar dish might look like when you're trying it out for the first time.

Lemon Delight  (Pic by June Carvalho)

This pudding is listed as Lemon Sponge Pudding under recipes from Canada. Indeed, it is like  a sponge layer on the surface but the surprise element is that beneath the sponge cake-like layer lies a beautiful, moist, yellow custard. The pudding can be baked in individual ramekins or in a larger baking dish, but what's really important is to place the baking dish in a pan of hot water and then bake. The gentle cooking process in a water bath ensures a soft-textured, self-saucing pudding, with a refreshing, lovely, tangy flavour. Two lemons may be used as per the original recipe for a stronger flavour, but I've found that the juice and zest of one lemon strikes the right, delicate balance of sweet and tang.

Lemon Delight (Pic by June Carvalho)

What you need:

50 gms plain butter
250 gms powdered sugar
4 eggs
1 pinch of salt
550 ml milk
50 gms flour, sifted
Juice and rind of 1 big lemon 

Beat the butter and sugar. Separate the yolks and whites of the eggs. Beat the egg yolks and add to the creamed mixture. Add lemon rind, flour, milk, salt and juice in that order.

Beat egg whites stiff and fold in gently.

Set dish in a pan of hot water and bake at 180 degrees C for 30 to 40 minutes or until golden brown on the top. Serve warm or cold.

Lemon Bars

WHO can say no to these lovely, scrumptious lemon bars with a shortbread base and a tangy lemon filling? I had first baked them for our church fete last year and they got sold like hot cakes. Since then, I've made them a number of times and yet again yesterday as a special treat for my friend Lorraine's birthday.


What you need:


For the base:
260 gms maida (refined flour)
225 gms unsalted butter
60 gms powdered sugar
1/4 teaspoon salt

For the filling:


400 gms powdered sugar
4 eggs
50 gms maida (refined flour)
Grated rind & juice of 2 lemons
A little icing sugar for dusting


To prepare the base, cream together the flour and butter. Add the powdered sugar and salt and knead together. Press evenly into a greased and lined cookie tray. This quantity fits a 10" x 10" tray. Ensure the lining paper stands at least half an inch above the rim of the tray to prevent overflow of the filling down the sides.  Bake for 20 minutes in a pre-heated oven at 170 degrees C. Cool.


For the filling blend together all the ingredients till smooth. You can add one or two drops of yellow food colouring if you like and a dash of lemon essence, but this is not really needed, as the lemons have a strong flavour of their own.


Pour this over the base and turn back into the oven for another 15-20 minutes or till filling is set. Cool completely, mark squares and dust over with icing sugar. Yields 24 pieces.


PS: Four limes may be used if the lemons are unavailable. However, they'd still be a poor substitute for the sunshine yellow lemons with their invigorating, citrus fragrance.