Light and refreshing, this
pudding can stand on its' own; or enjoy being in a flaky pie crust.
1 cup sugar
1/8 tsp salt
1/4 cup cornstarch
1 cup cold water
3/4 cup milk
3 eggs, separated
1/2 cup lemon juice
1/2 tsp grated lemon rind
Thoroughly mix sugar, salt and cornstarch in
top of double boiler. Stir in cold water and milk, and stirring constantly, cook
over direct heat until mixture boils and has a transparent look.
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. When lukewarm, fold
in the egg whites which have been beaten until just stiff. Chill, and serve in
sherbet glasses or pour into a cooked pie crust.
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