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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A tart lemon pudding with meringue topping - minus the fattening pie crust! Although, you can also fill a baked pie crust with it. Yumm! Ingredients:
1/4 cup sugar |
3 tablespoons cornstarch |
3 tablespoons flour |
1 dash salt |
1/2 cup hot water |
3 egg yolks, slightly beaten |
1/2 teaspoon grated lemon peel |
1/3 cup lemon juice |
3 egg whites |
1/2 teaspoon vanilla |
1/4 teaspoon cream of tartar |
6 tablespoons sugar |
Directions:
1. Mix 1/4 cup sugar with cornstarch, flour and salt.
2. Add hot water and cook, stirring, until boiling.
3. Add egg yolks, stirring constantly.
4. Add the lemon juice and peel.
5. Combine thoroughly and pour into individula pyrex dishes or a pie plate.
6. Make meringue by beating the egg whites with the cream of tartar and vanilla until foamy.
7. Gradually add sugar and keep beating until stiff peaks form.
8. Spread over lemon pudding.
9. Bake at 350 for 12-15 minutes or until lightly browned.
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