Instructions: In a blender or food processor, whirl lemon slices, sugar, rice cereal, eggs, vanilla, five spice, and salt until lemons are minced. Add butter; whirl to mix.

Pour mixture equally into 6 ramekins (about 2/3-cup size) or a shallow 6- by 9-inch (1- to 1 1/2-quart) casserole. Set ramekins or casserole in a 9- by 13-inch pan.

Set pan with puddings in a 350 degree oven. Pour enough boiling water into pan to come halfway up sides of ramekins or casserole.

Bake until puddings are browned and feel firm when lightly touched in the center, 30 to 35 minutes for ramekins, 35 to 45 minutes for casserole. Serve hot, cool, or chilled.

This recipe yields 6 servings.

Comments: Elizabeth Farquhar uses lemon slices, with peel, to give this dessert a slightly bitter but pleasant edge. Instead of the five spice, use equal parts ground cinnamon, ginger, cloves, and anise seed to make 1 1/2 teaspoons. If making up to 1 day ahead, cool, cover, and chill.

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