Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Jewish Desserts
Holiday Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg Eggs
5 1/2 c Sugar
3 tb Potato starch
6 tb Lemon juice
2 c Water
In a 1 1/2 qt saucepan or the top of a double boiler, beat eggs
well. Combine the sugar and potato starch and gradually whisk them
into the beaten eggs. Stir in lemon juice and water. Then over low
heat or over simmering water in the bottom of the double boiler,
cook pudding mixture slowly, stirring constantly until the mixture
is thickened and bubbles begin to appear. Remove from heat.
Pour or spoon into individual dessert cups or dishes and set aside
to cool slightly before serving. Or refrigerate until ready to
serve.
