| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 6 | Servings | |
INGREDIENTS
| 1 1/4 | c | Sugar |
| 1/2 | c | Cornstarch |
| 1 1/2 | c | Water |
| 3 | Egg yolks – slightly beaten | |
| 2 | tb | Butter |
| 2 | ts | Lemon rind – grated |
| 3 | Egg whites | |
| 1/4 | ts | Lemon juice |
| 1/4 | c | Sugar |
INSTRUCTIONS
PUDDING BASE MERINGUE Calories per serving: Number of Servings: 0 Fat grams per serving: : Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Pudding Base: In a saucepan combine sugar and corn starch. Gradually blend in water. Cook and stir over medium heat until mixture comes to a boil and thickens. Boil and stir 1 minute longer. Whisk about 1/3 the mixture into egg yolks; return yolk mixture to pan. Cook and stir over low heat 1 minutes. Stir in butter, lemon rind and juice. Cover surface with plastic wrap; cool. Meringue: Beat egg whites with lemon juice until frothy. Gradually beat in sugar until mixture forms stiff peaks. Fold meringue into cooled pudding. Refrigerate until serving. Serve with fresh fruit, if desired. Yields 4-5 servings. Cooling time: about 1 hour. Note: For uncooked meringue use only Canada Grade A eggs, with clean, uncracked shells. Alternative: For a richer dessert eliminate meringue step and instead fold in 1 cup whipping cream, whipped into cooled pudding. Refrigerate until served. Calgary Co-op News - June, 1991 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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