Lemon Meringue Pudding
Source of Recipe
www.idunno4recipes.com
List of Ingredients
cook and serve lemon puddingRecipe
Get a lemon pudding mix from the store. Do not use the instant mix but the kind you cook on the stovetop. Use two packages and double the recipe if you have more than 6 - 8 people. Use one extra egg yolk with the each mix. Be sure to separate the whites from the yolks and save the whites for later. Only the yolks go in the pudding mix. Note: Do not save the whites in a plastic dish. Only Glass! Use half the sugar the pudding-mix directions call for.
When your pudding is done, poor it into an oven usable serving dish big enough that the pudding will not fill it more than half way. A wide and short dish is best for a pretty finished product. Put the pudding to one side and let it cool. When the dish has cooled enough that the bottom is warm to the touch, start making your meringue. The recipe for meringue is on the box the pudding came in. Use enough sugar so that it whips up and hold a firm peak. Be sure you do not use anything made out of plastic to mix your egg whites. The oil in the plastic will prevent the whites from forming. Also make sure there is no egg yolk in with the egg whites; not even a drop. If your yolks break into the whites throw it out and start over.
When your meringue is ready, fold (do not thoroughly mix) the meringue into the cool pudding. You want it to look marbled. Try to get chunks of white meringue to stick up out of the top of the pudding, like white icebergs sticking up out of a yellow sea. Put into a pre-heated oven (400ºF) and keep your eye on it. As soon as the white tips are browned, take it out of the oven. Place the dish into the refrigerator after the dish has sufficiently cooled. Serve cold, in desert dishes, or place the whole pudding on the table and let people serve themselves. A single pudding mix will serve 6 - 8 persons.
A variation on this recipe: Make the meringue first. When the pudding has cooled for about 20 minutes, pour half of the meringue into the pudding. Mix it so a least half of the meringue you are using is mostly blended into the pudding. After it has completely cool, fold the remaining meringue into the bowl and brown the tips as before. This comes out very light and fluffy, with a tart lemon flavor and chunks of meringue.
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