Lemon Pudding

(Budino di limone)

One big lemon.

Sugar, six ounces.

Sweet almonds with 3 bitter ones, six ounces.

Six eggs.

Cook the lemon in water, for which two hours will be enough. Remove dry

and rub through a sieve. Before rubbing, however, taste it, because if

it has a bitter taste it must be kept in cold water until it has lost

that unpleasant taste. Add the sugar, the almonds skinned and ground

very fine and the six yolks of the eggs. Beat the whites of the eggs and

add them to the mixture that will then be put in a mold and baked like

all other puddings.