Just in case you'd like the recipe for the dessert from my last post, here it is. If you want a discussion of Honey Boo Boo, you're on your own!!
The dessert recipe is from the Joy of Cooking--my very first cookbook as a married lady. One day, The Baker (who wasn't The Baker back then) came home from work with a grocery bag filled to the brim with lemons. They were a perk of living in California. Before that, I thought lemons came in twos--three at the most. How much iced tea would one have to drink to use up a grocery bag full? So, I hauled out that blue volume of culinary information and found the recipe for this dessert. It has evolved to a lighter version of the original through trial and error. As for the rest of the lemons? I made lemonade, of course!
Lemon Sponge Pudding inspired by Joy of Cooking
2 eggs at room temperature, separated
3/4 cup of sugar
1/4 cup lemon juice (about 1 large lemon)
1 tsp grated lemon rind
1 Tbsp melted butter
1/4 cup flour
1 cup 1% milk
350 degree oven pre-heated
1. Beat egg yolks until light in color. Slowly add the sugar and continue to beat until the yolks are smooth and pale yellow.
2. Stir in the lemon juice, lemon rind and melted butter. Add the flour and milk. Beat until the batter is smooth.
3. Using very clean and dry beaters, beat the egg whites until stiff. Fold into the batter.
4. Pour the batter into an ungreased 8-inch square or round dish. or into four 8-10 ounce ramekins. Place into a rimmed baking pan and fill it with boiling water to come up as far as the batter in the dish(es). Bake 45 minutes for the large pan and about 30 minutes for the smaller. The top should be lightly browned.
5. Serve warm or chilled.