Frozen lemon pudding

Yield: 1 Servings

Measure Ingredient
½ cup Can milk
1 \N Egg yolk
3 tablespoons Sugar
¼ teaspoon Grated lemon rind
1 tablespoon Lemon juice
1 \N Egg white
2 tablespoons Sugar
1½ tablespoon Lemon juice
¼ cup Graham cracker crumbs

Chill can milk in ice tray until almost frozen around edges. In large bowl mix egg yolk, 3 tablespoons sugar, lemon rind and 1 tablespoon lemon juice.

Beat until stiff, egg white and gradually beat in 2 tablespoons sugar. Fold egg white mixture into egg yolk mixture. Whip milk in cold bowl until fluffy. To this add 1½ tablespoons lemon juice and whip stiff. Fold into egg mixture. Put into ice tray and sprinkle graham cracker crumbs over top.

Freeze in ice tray. Do not stir. Serves 4.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 22, 1998

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