Ingredients
- Six eggs
- Three lemons
- Six tablespoons of corn starch
- One large spoonful of butter
- One and a half pints of water
- One cup of sugar
Directions
- Cook the corn starch in a pint and a half of water, then stir in the butter.
- Once cooled stir in the yolks of the eggs, the juice of the lemons, and the grated rind; also one cup of sugar.
- Bake lightly in a pudding dish
- When cold pour it over the meringue, or icing, made with the whites of the eggs, and sufficient sugar to make a thick icing.
- Put it back in the oven, and let it brown lightly.
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