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Lemon
Chiffon Pudding
| 1 tablespoon gelatin
¼ cup cold water 1 cup milk 3 eggs, separated and whites beaten stiff 2/3 cup sugar 1/8 teaspoon salt ½ cup lemon juice rind ½ teaspoon grated lemon rind 1 cup vanilla wafer crumbs Soak gelatin in cold water until softened.
Scald milk in double boiler. Beat egg yolks and gradually add sugar and
salt. Add hot milk to egg mixture and return to double boiler. Stir and
cook until slightly until slightly thickened. Remove from heat, add lemon
juice and rind, and gelatin. Stir until gelatin is dissolved. Pour into
bowl and chill. Fold in beaten egg whites. Pour in pan in which half the
wafer crumbs have been spread, and top with the remaining ones. Place in
refrigerator to stiffen. Top with whipped cream or serve as is.
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