Just right for summer. Light and refreshing, this pudding can stand on its' own; or enjoy being in a flaky pie crust or crumb crust.

1 cup sugar
1/8 tsp salt
1/4 cup cornstarch
1 cup cold water
3/4 cup milk
3 eggs, separated
1/2 cup lemon juice
1/2 tsp grated lemon rind

 Thoroughly mix sugar, salt and cornstarch in top of double boiler. Stir in cold water and milk, and stirring constantly, cook over direct heat until mixture boils and has a transparent look, cover and cook 15 minutes on low.

 Separate eggs and beat the yolks; stir in lemon juice and rind. Stir a little of the hot mixture into the egg yolks; then return to the double boiler and cook 2 minutes longer, stirring constantly. Remove from heat. When lukewarm, fold in the egg whites which have been beaten until just stiff. Chill, and serve in sherbet glasses or pour into a cooked pie crust.

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