Mom'S Orange Meringue Pudding
|Orange juice||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
|Eggs||2 , separated|
|Angel food cake||6 Ounce, sliced (May Be Leftover)|
|Salt||1 Pinch (For Meringue)|
|Sugar||1⁄4 Cup (4 tbs) (For Meringue)|
Combine the 3/4 cup sugar, cornstarch and salt in a saucepan.
Gradually stir in the orange juice and water.
Cook until mixture boils and becomes clear, stirring constantly.
Remove from heat, add lemon rind and pour over slightly beaten egg yolks.
Pour warm sauce over slices of cake arranged in the bottom of a 4-cup casserole.
Add pinch of salt to egg whites and beat until stiff.
Gradually beat in the 1/4 cup sugar and beat until egg whites are stiff and smooth.
Pile lightly and quickly over orange cake mixture and bake in a moderate oven (350° F.) for 12 to 15 minutes.
Let cool to serve.