| 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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