Thanks to Nancy Berry and ShadoeRose for submitting this recipe
1 tablespoon unflavored gelatin
1/4 C. cold water
1 C. boiling water
2/3 C. sugar
1/4 C. freshly squeezed lemon or lime juice or a combination
1 t. finely grated lemon peel and/or lime peel
2 egg whites, stiffly beaten
--Custard Sauce--
2 egg yolks
1/4 C. sugar
1 T. flour
1/8 t. salt
1 C. milk
1 t. freshly squeezed lemon juice
1/4 t. vanilla extract
1 t. butter
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Coarsely grated lemon and/or lime rind or thin slices of lemon and/or lime, for
garnish
Soak gelatin in 1/4 cup cold water for 5 minutes; add 1 cup boiling water and
stir until gelatin is dissolved. Add sugar, lemon or lime juice, and rind. Mix
well and refrigerate until syrupy. Beat until frothy; fold in egg whites and
return to refrigerator for 10 minutes. Set bowl in a larger bowl containing ice
water and beat 3 minutes at medium speed. Chill. Prepare Custard Sauce.
Custard Sauce: *Beat yolks; add sugar, flour, and salt. Stir in milk. In a
saucepan over medium heat, cook until sauce begins to thicken, stirring
constantly. Add lemon juice, vanilla, and butter; beat 1 minute with a wire
whisk. Cover and chill.
To serve, spoon pudding into dessert bowls, top with custard sauce, and decorate
with coarsely grated lemon and/or lime rind or thin slices of lemon and/or lime.
Abbreviations:
| T. = Tablespoon | t. = Teaspoon | C. = Cup |
