| 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 |
T |
Butter |
| 2 |
t |
Lemon rind – grated |
| 3 |
|
Egg whites |
| 1/4 |
t |
Lemon juice |
| 1/4 |
c |
Sugar |
INSTRUCTIONS
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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