PUDDING BASE
1 1/4 cup sugar
1/2 cup cornstarch
1 1/2 cup water
3 egg yolks - slightly beaten
2 tbsp butter
2 tsp lemon rind - grated
MERINGUE
3 egg whites
1/4 tsp lemon juice
1/4 cup sugar
Directions
Calories per serving: Number of Servings: 0 Fat grams
per serving:
: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
Pudding Base: In a saucepan combine sugar and corn starch. Gradually
blend in water. Cook and stir over medium heat until mixture comes
to a boil and thickens. Boil and stir 1 minute longer. Whisk about
1/3 the mixture into egg yolks; return yolk mixture to pan. Cook and
stir over low heat 1 minutes. Stir in butter, lemon rind and juice.
Cover surface with plastic wrap; cool.
Meringue: Beat egg whites with lemon juice until frothy. Gradually
beat in sugar until mixture forms stiff peaks. Fold meringue into
cooled pudding. Refrigerate until serving. Serve with fresh fruit,
if desired. Yields 4-5 servings. Cooling time: about 1 hour.
Note: For uncooked meringue use only Canada Grade A eggs, with clean,
uncracked shells.
Alternative: For a richer dessert eliminate meringue step and instead
fold in 1 cup whipping cream, whipped into cooled pudding.
Refrigerate until served.
Calgary Co-op News - June, 1991
Servings: 6 servings
Light 'n' Luscious Lemon Pudding Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit
The History of Recipes
We can trace the history of `recipes` far back into history, certainly as far back as pharonic Egypt, and possibly even further than that. Having said that, generally, these early cook books were just simple hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered so far, according to experts are a few ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius wrote a few documents describing recipes cooked by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the chefs of Roman times made use of a wide range of spices and herbs, including some familiar names such as bay, fennel and parsley. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from middle-east cuisine, such as parsley, basil and rosemary. The introduction of these new foods and spices was responsible for an increase in books on cookery, the majority of which still exist in private libraries. For the next few years, the powerful and wealthy competed with each other to serve the most extravagent meals, and because of this cooks and their collection of recipes became highly prized. Nevertheless, it was during the nineteenth century that cookery and cookery books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cook books were in high demand, mostly as a result of higher levels of literacy, people having more free time and disposable income. The introduction of the TV gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes just like those on this site. |
We hope you enjoy this Light 'n' Luscious Lemon Pudding recipe.
