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Lemon Cream Pudding

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Ingredients
  Sugar 1 Cup (16 tbs)
  Salt 1⁄8 Teaspoon
  Cornstarch 1⁄4 Cup (4 tbs)
  Cold water 1 Cup (16 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Eggs 3 , separated
  Lemon juice 1⁄2 Cup (8 tbs)
  Grated lemon rind 1⁄2 Teaspoon
  Currant jelly 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
Directions

Thoroughly mix sugar, salt and cornstarch in top of double boiler.
Add cold water and milk and blend until smooth.
Stir constantly over direct heat until mixture boils and becomes transparent-looking.
Place over boiling water, cover, and cook 15 minutes.
Separate eggs and beat the yolks; stir in lemon juice and rind.
Stir a little of the hot mixture into the egg yolks, then return to the double boiler and cook 2 minutes longer, stirring constantly.
Remove from heat.
While still warm, fold in the egg whites which have been beaten until just stiff.
Chill and serve in sherbet glasses with a currant jelly garnish.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Beating
Ingredient: 
Lemon
Interest: 
Everyday
Cook Time: 
17 Minutes

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