Lemon recipes hit the ticket any time of year with the lemons themselves offering a bright, refreshing flavor. Here are some vintage lemon recipes from the 1970s that do not disappoint.
Lemon Pudding – 1976 Recipe Book
Ingredients
1 cup sugar
2 tbsp. flour, heaping spoonfuls
¼ tsp. baking powder
1 lemon rind
3 eggs, yolks and whites separated
½ tsp. salt
1 cup milk
Juice of 1 lemon
Directions
Place the dry ingredients in a bowl, add the rind of lemon, and mix well.
Beat in egg yolks and gradually add milk. Add lemon juice.
Beat egg whites until stiff but not dry, and fold into other ingredients.
When baking the lemon pudding, place the cake pan in another pan containing water. Bake in a square cake pan for 30 minutes at 350°F. It should be a little brown on top when finished baking.
Once baked, don’t remove from the pan until it is ready to serve. A cake layer will form on the top and sauce will form under the cake layer on the bottom.
Serve hot or cold with whipped cream or powdered sugar.
Lemon pudding recipe submitted by Leona Frickman. Shared from the 1976 copy of Dodge Center St. John Baptist DeLaSalle Catholic Women’s Cookbook. Iowa.
Lemon Fluff Dessert – 1978 Cookbook
Here is another recipe from one of my 1970s cookbooks. It includes Vanilla Wafers, Jello and Cool Whip – how very 70’s, wouldn’t you agree? It’s almost comical how many recipes include Jello from this time period.
Ingredients
Crust Ingredients:
1 lb. box vanilla wafers, crushed
¼ cup chopped nuts of choice
1/3 cup melted butter
Remaining Ingredients:
6 egg yolks
1 cup white granulated sugar
½ cup lemon juice
2 boxes of lemon Jello
1 cup milk
4 egg whites
1 cup whipping cream or Cool Whip
Crust Directions
Mix together the crushed wafers, chopped nuts and melted butter for the crust and firmly press into a 9×13 pan, reserving 1/3 cup of the mixture for the topping.
Filling Directions
In a double boiler, heat the egg yolks, sugar, lemon juice, Jello, and milk. Cook until it starts to thicken.
Once thickened, allow to cool.
Beat the egg whites and add it to the whipping cream. Add the cooled lemon mixture to the whites and whipping cream mixture. Mix together until smooth.
Once smooth, spread the mixture over the crust and sprinkle the remaining topping over the filling.
Refrigerate and allow the Lemon Fluff Dessert to set at least 4 hours, or overnight. Keeps very well.
This Lemon Fluff Dessert recipe was shared by Mrs. Francis McFadden. Shared from the 75 Years of Good Cooking cookbook, compiled by the Rosary Society Immaculate Conception Parish in Lonsdale, MN.
Salad Dressing With Lemon Juice
I’ve included a really short recipe for a basic salad dressing that features lemon juice, as many do. It has a star written in pencil by it from the previous owner, so that made it stand out to me.
Ingredients
1 cup salad oil
6 tbsp. red wine vinegar
2 tbsp. lemon juice
4 tbsp. white granulated sugar
½ tsp. salt
1 tsp. dry mustard
1 tsp. grated onion
Directions
Pour all ingredients into a jar, shake well and keep refrigerated.
This recipe was contributed by Mona Bean. This recipe was found in the “Our Daily Bread” cookbook, compiled by the First Baptist Church of Benton, Illinois. Updated third edition, 1980. The first edition was written in 1907!
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