This easy-to-make dessert takes several hours to chill, but your family will agree that it's worth the wait. With its fluffy custard topping, the pudding tastes almost like a crustless lemon meringue pie.
Ingredients
LEMON GELATIN
- 1 tablespoon unflavored gelatin
- 1 1/4 cups water
- 1/2 cup sugar
- 1/4 cup lemon juice
- Powdered egg whites, 3 eggs' worth
CUSTARD SAUCE
- 3 egg yolks
- 2 cups milk
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, sprinkle the gelatin over 1/4 cup of cold water and let it stand for 1 minute. Add 1 cup of boiling water, 1/2 cup of sugar, and the lemon juice. Stir until all of the sugar has dissolved and place the mixture in the refrigerator to thicken for about 2 hours.
- Once the gelatin has chilled, prepare the powdered egg whites according to the package directions and beat with an electric mixer until stiff peaks form, about 5 minutes. In a separate bowl, beat the gelatin with an electric mixer until it's a frothy foam, about 4 minutes.
- Add the egg whites to the gelatin and beat until well blended, about 1 minute. Refrigerate this mixture for a minimum of 2 hours.
- While the gelatin mixture chills, begin preparing the custard sauce by beating the egg yolks and setting them aside.
- Scald the milk by heating it on medium high until small bubbles appear, about 4 minutes.
- Pour the milk, egg yolks, and 1/4 cup of sugar into the top of a double boiler sitting over simmering water. Stir the mixture constantly to prevent lumping until the custard has thickened and lightly coats a metal spoon, about 10 to 13 minutes; a finger drawn across a coated spoon should leave a clear path. Don't cook the custard too long or it will curdle.
- Remove the custard from the heat and stir in the vanilla extract. Let it cool to room temperature, stirring often. Cover and refrigerate for a minimum of 1 1/2 hours. Serve the gelatin mixture topped with the custard. Makes 6 servings.
