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Frozen Lemon Pudding Recipe

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This recipe for Frozen Lemon Pudding, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Theo & Nora Wright
Added: Saturday, February 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup Sego milk, chilled icy cold
1 egg yolk, well-beaten
1/4 cup sugar, plus 1 1/2 tbsp
1/3 tsp grated lemon rind
2 1/2 tbsp lemon juice
1 egg white, beaten stiff
1/2 cup vanilla wafer or graham cracker crumbs

Directions:
Directions:
Mix egg yolk, 1/4 cup sugar, lemon rind and lemon juice in double-boiler. Stir and cook over boiling water until thickened, about 2 minutes. Cool. Mix beaten egg white and 1 1/2 tbsp sugar. Fold into cooled lemon mixture; chill. Rub bottom and sides of refrigerator tray with butter. Spread in bottom of tray half of vanilla wafer crumbs. Whip chilled milk until stiff. Fold into chilled lemon mixture. Put into tray. Sprinkle with remaining crumbs. Freeze without stirring at coldest temperature until firm. Serve with slices of maraschino cherries, if desired.

Personal Notes:
Personal Notes:
This is from a collection of Theo and Nora Wright Family Favorite Recipes.

 

 

 

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