Email to Nalani Morris      

Recipe Categories: Nalani's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BUFFET CAKESandPIES CAMPING CANDY CASSEROLES COOKIES CROCKPOT DESSERTS ETHNIC GAME JAMSandJELLIES KITCHENHINTS MARINADES MEATS MIXES PASTA POULTRY PUNCHESandDRINKS SALADandDRESSING SAUCES SNACKS SOUPSandSTEWS STUFFING VEGETABLES

FROZEN LEMON PUDDING

This is a very light refreshing pudding. The original recipe calls for 3 eggs seperated. The yolks are cooked but the whites are not. It would be wise to use powdered egg whites instead to be on the safe side because of Salmonella. Put aside the egg whites for another use.





List of Ingredients



• Zweback crumbs, graham cracker crumbs, or corn flake crumbs.
  
• butter or margarine
  
• 3 well beaten egg yolks
  
• 6 tablespoons sugar
  
• 1/2 teaspoon grated lemon rind
  
• 1/4 cup lemon juice
  
• 3 egg whites or the equivalent in powdered egg whites
  
• 2 tablespoons sugar
  
• 3/4 cup canned milk, chilled until icy cold
  






Instructions



1. Butter the ice box tray and sprinkle with with the crumbs. Set aside. Mix together in a double boiler, the beaten egg yolks, 6 Tablespoons sugar, grated lemon rind and lemon juice. Cook stirring until thick and custard like. Let cool.
   
2. Beat egg whites until stiff, fold in the 2 teaspoons sugar, one at a time. Fold in cooked and cooled lemon mixture. Beat canned milk until stiff and fold in.
   
3. Pour pudding into the prepared ice box tray. Cover generously with more crumbs. Freeze at coldest temperature until quite firm. Cut in squares to serve.
   
4. I like the corn flake crumbs the best.