Lemon Pudding For Passover
Ingredients| 4 large eggs 5 1/2 cup sugar 3 tbsp potato starch 6 tbsp lemon juice 2 cup water |
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In a 1 1/2 q saucepan or the top of a double boiler, beat eggs well.
Combine the sugar and potato starch and gradually whisk them into the
beaten eggs. Stir in lemon juice and water. Then over low heat or
over simmering water in the bottom of the double boiler, cook pudding
mixture slowly, stirring constantly until the mixture is thickened
and bubbles begin to appear. Remove from heat.
Pour or spoon into individual dessert cups or dishes and set aside
to cool slightly before serving. Or refridgerate until ready to serve.
Servings:
1
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1. In a deep, 1 quart, heat resistant, non metallic casserole combine sugar and cornstarch. 2. Gradually stir in water. 3. Heat, uncovered, in Microwave Oven 3 minutes or until sauce has thickened and is smooth. Stir occasionally. 4. Add butter, lemon juice, lemon peel and salt. (Upload by user)
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