Warm lemon pudding

Yield: 4 Servings

Measure Ingredient
½ cup Sugar
5 tablespoons Cornstarch
⅛ teaspoon Salt (opt.)
2 cups Low-fat (2%) milk
1 large Egg, lightly beaten
¼ cup Lemon juice
1 teaspoon Finely grated lemon rind

1. In 1-quart microwave-safe bowl, combine sugar, cornstarch, and salt, if desired; stir in ¼ C of the milk, mixing until cornstarch dissolves. Add remaining milk. Microwave, uncovered, on high (100 percent) 3 minutes, whisking mixture well after 2 minutes.

2. Gradually stir egg into milk mixture until well blended. Stir in lemon juice and lemon rind. Microwave mixture on medium (50 percent) 2 minutes, beating well after 1 minute; mixture should boil and thicken. Taste to be sure cornstarch has cooked completely. If starchy in flavor, microwave on medium (50 percent) 30 to 60 seconds longer.

3. Strain pudding into four 5-oz custard cups or small serving bowls. Set aside to cool slightly; serve warm.

Country Living/December/92 Scanned & fixed by Di Pahl & <gg> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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