Lemon Cream Pudding - cooking recipe

Ingredients

1 c. sugar
1/8 tsp. salt
1/4 c. cornstarch
1 c. cold water
3/4 c. milk
3 eggs, separated
1/2 c. lemon juice
1/2 tsp. grated lemon rind
currant jelly

Preparation

Thoroughly mix sugar, salt and cornstarch in top of double boiler.
Add cold water and milk; blend until smooth.
Stir constantly over direct heat until mixture boils and becomes transparent-looking.
Place over boiling water, cover and cook 15 minutes.