Lemon Meringue Pudding Recipe
Ingredients
| Preheat oven to 325°F. | ||
| Egg yolks | 4 | |
| Honey | 3/4 Cup (16 tbs) | |
| Oil | 2 Tablespoon | |
| Lemon juice | 6 Tablespoon | |
| 2 teaspoons grated lemon rind | ||
| Cornstarch | 2 Tablespoon | |
| 1/2 cup skim milk powder | ||
| Water | 1 1/4 Cup (16 tbs) | |
| Egg whites | 4 | |
| Salt | 1/8 Teaspoon | |
Directions
Prepare a two quart ovenproof casserole by brushing bottom lightly with oil; set aside.
In small bowl, beat egg yolks until light and lemon colored.
Slowly add the honey and oil, beating until well combined.
Add lemon juice and rind; blend thoroughly.
In a medium sized bowl, mix cornstarch and skim milk powder.
Slowly add water and blend well with wire whisk.
Add yolk mixture and combine thoroughly.
Beat egg whites with salt and fold gently into yolk mixture.
Pour into prepared casserole and bake in preheated oven for 35 to 45 minutes, or until custard is set.
Remove pudding from oven and allow to cool at room temperature.
Chill before serving.
In small bowl, beat egg yolks until light and lemon colored.
Slowly add the honey and oil, beating until well combined.
Add lemon juice and rind; blend thoroughly.
In a medium sized bowl, mix cornstarch and skim milk powder.
Slowly add water and blend well with wire whisk.
Add yolk mixture and combine thoroughly.
Beat egg whites with salt and fold gently into yolk mixture.
Pour into prepared casserole and bake in preheated oven for 35 to 45 minutes, or until custard is set.
Remove pudding from oven and allow to cool at room temperature.
Chill before serving.
Chef
