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Mary Norwak's No-Cook Lemon Puddings

Ingredients
  Cornflakes 2 Ounce
  Eggs 3
  Castor sugar 4 Ounce
  Lemon peel 1 Tablespoon
  Lemon juice 3 Tablespoon
  Double cream 1⁄2 Pint
Directions

GETTING READY
1) Crush cornflakes and sprinkle a little in each of six paper or foil jelly cases.

MAKING
2) In a bowl, beat egg whites to soft peaks and gradually beat in sugar until stiff peaks form.
3) In another bowl, beat yolks until thick and beat in lemon peel and juice until well mixed.
4) Whip cream lightly, then fold egg yolk mixture and cream into egg whites until just mixed.
5) Put mixture into cases and sprinkle with more cornflake crumbs.
6) Pack by putting foil lid on each dish.
7) Keep in refrigerator to chill.

SERVING
7) Serve the puddings individually as dessert.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Lemon
Interest: 
Everyday
Preparation Time: 
60 Minutes

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4.22857
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2033 Calories from Fat 1225

% Daily Value*

Total Fat 136 g209.5%

Saturated Fat 4.7 g23.3%

Trans Fat 0 g

Cholesterol 634.4 mg211.5%

Sodium 647.5 mg27%

Total Carbohydrates 177 g59%

Dietary Fiber 4 g15.8%

Sugars 120.6 g

Protein 27 g54.5%

Vitamin A 36.7% Vitamin C 88.5%

Calcium 10.3% Iron 112.9%

*Based on a 2000 Calorie diet

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Mary Norwak's No-Cook Lemon Puddings Recipe