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Lemon Cream Pudding Recipe
|Sugar||1 Cup (16 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Cold water||1 Cup (16 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Eggs||3 , separated|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
|Currant jelly||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 1640 Calories from Fat 184
% Daily Value*
Total Fat 20 g31.5%
Saturated Fat 7.8 g39.1%
Trans Fat 0 g
Cholesterol 651.4 mg
Sodium 534.4 mg22.3%
Total Carbohydrates 345 g115.1%
Dietary Fiber 1.1 g4.4%
Sugars 302.9 g
Protein 25 g49.9%
Vitamin A 18.6% Vitamin C 98.9%
Calcium 29.3% Iron 16.9%
*Based on a 2000 Calorie diet
Add cold water and milk and blend until smooth.
Stir constantly over direct heat until mixture boils and becomes transparent-looking.
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.
While still warm, fold in the egg whites which have been beaten until just stiff.
Chill and serve in sherbet glasses with a currant jelly garnish.