From SSMNITA@aol.com Wed Nov 19 16:34:22 2003
Date: Wed, 19 Nov 2003 15:32:43 +0000 (UTC)
From: SSMNITA@aol.com
Newsgroups: rec.food.recipes
Subject: Lemon Pudding (2) Collection
Followup-To: rec.food.cooking, rec.food.recipes

Lemon Pudding
Baked Lemon Pudding

Lemon Pudding

1 cup sugar 
2 teaspoons 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

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Baked Lemon Pudding

1 cup granulated sugar
3 tablespoons cornstarch
1 cup milk
2 egg yolks, beaten
Juice of 1 lemon
Grated rind of 1 lemon

Mix sugar and cornstarch. Add milk, egg yolks, lemon juice and rind. Fold
in 2 stiffly beaten egg whites. Pour into buttered baking dish and place
in pan of hot water. Bake at 300 degrees F for one hour or until pudding
leaves sides of baking dish. Serve with or without whipped cream.


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