| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Jewish, Desserts, Holiday, Ethnic |
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Eggs |
| 5 1/2 |
c |
Sugar |
| 3 |
tb |
Potato starch |
| 6 |
tb |
Lemon juice |
| 2 |
c |
Water |
INSTRUCTIONS
In a 1 1/2 q saucepan or the top of a double boiler, beat eggs well.
Combine the sugar and potato starch and gradually whisk them into the
beaten eggs. Stir in lemon juice and water. Then over low heat or over
simmering water in the bottom of the double boiler, cook pudding mixture
slowly, stirring constantly until the mixture is thickened and bubbles
begin to appear. Remove from heat.
Pour or spoon into individual dessert cups or dishes and set aside to
cool slightly before serving. Or refridgerate until ready to serve.
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