Before the time of instant Jello pudding, it was possible to make a pudding without any secret magical ingredients that only the Jello corporation knew about. This pudding is easy to make and tastes alot like a home-made lemon meringue pie. You do have to bake it, so it won't be ready in five minutes, but it's worth the wait. Enjoy!--Tony K. 

Old Fashioned Lemon Pudding 

3/4 Cup sugar 2Tbsp unbleached all purpose flour  1Tbsp butter, softened  2 Large eggs, separated 1 Cup milk 1 Large lemon, zested and juiced Powdered sugar (optional)

Directions: Preheat oven to 325 degrees

In a mixing bowl, cream the sugar, flour and butter. Beat the egg yolks and add the milk, zest, and lemon juice. Gradually add the yolk mixture to the sugar mixture, stirring constantly.

In a clean bowl, beat the egg whites until stiff but not dry like meringue. Fold  into the lemon mixture. Carefully pour the mixture into 3 cup casserole dish or an 8" square baking pan (not a metal pan, it will react to the acidity of the lemon). Place the dish into a larger dish filled with hot water (like a double-boiler). Bake for about one hour, or until the pudding is set and the top is lightly browned. The pudding can be served warm or cold. Dust with powdered sugar if desired.