Lemon Cream Pudding
|Sugar||1 Cup (16 tbs)|
|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)|
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.