One Lemon Pudding
- 4 ounces sifted or powdered sugar
- 4 ounces cold water
- 1 heaping Tbsp cornstarch
- 2 egg yolks, beaten
- Rind of 1 large lemon or 2 small lemons, grated
- Juice of 1 large lemon or 2 small lemons
- Crust
- 2 egg whites
- 2 heaping Tbsp powdered sugar
Combine the powdered or sifted sugar and cold water and bring to the boiling point. Slowly stir in the cornstarch mixed in a little cold water and the beaten egg yolks. Stir briskly. When well mixed, boil for about 4 minutes (be patient, you rascal). Remove from the fire. Add the grated lemon rind and lemon juice.
Bake a crust, scoring the bottom to prevent its puffing up. Put in a pie dish and fill with the mixture.
Beat up the egg whites with the powdered sugar. Spread over the top and brown slightly in a quick oven at 400°F.
Bake a crust, scoring the bottom to prevent its puffing up. Put in a pie dish and fill with the mixture.
Beat up the egg whites with the powdered sugar. Spread over the top and brown slightly in a quick oven at 400°F.
Submitted by Apr 14, 2010
15 min
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