Lemon Pudding - cooking recipe

Ingredients

3/4 c. sugar
2 Tbsp. cornstarch
1/4 tsp. salt
1 1/2 c. milk
2 slightly beaten egg yolks or 1 well beaten egg
2 Tbsp. butter
1/2 tsp. vanilla
1/3 c. lemon juice
1 tsp. grated lemon peel

Preparation

In saucepan, blend sugar, cornstarch and salt.
Add milk. Cook and stir over medium heat until thickened and bubbly.
Cook and stir 2 minutes more.
Remove from heat.
Stir small amount of hot mixture into yolks or beaten egg.
Return to hot mixture; cook and stir 2 minutes more.
Remove from heat; blend in butter, vanilla, lemon juice and lemon peel.
Pour into sherbet dishes; chill.
Makes 4 to 5 servings.