lemon pudding
 
1 cup  sugar
2 tsp  melted butter
2   egg yolks, beaten lightly
  grated rind (zest) and juice of 1 fresh lemon
1/4 cup  cornstarch
1 cup  milk
2   egg whites, beaten to stiff peaks
 
cream sugar and butter. beat egg yolks lightly, adding juice and a little 
grated rind of lemon. combine egg mixture with creamed mixture. combine 
1/4 cup cornstarch with a little of the milk to dissolve it. add remaining 
milk, stirring in well. beat egg whites to stiff peaks and fold in. pour 
mixture into a lightly greased 2 quart pyrex casserole dish. place 
casserole in pan with hot water. bake at 375 f. for 30 - 45 minutes. top 
should be light brown when done. 
 
yield: 5 - 6 servings 
 
--- 
 
 
(ID: 77822) Mirror: rec.food.recipes: Wed, Nov 19, 2003


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