Take a good, close look because……
This tangy, refreshing, crunchy, lemon dish will not last long whether you are alone in the house or you are serving a few people. This is a great dish for any time of the year except the fall because Autumn is reserved for apple dishes. So with no further a-do, I present to you, Crunchy Lemon Pudding. Let me know what you think.
Base 1/2 cup Margarine, 1/2 cup sugar, 1 cup coconut, 1/2 cup flour. 1 cup corn flakes. Cream the margarine and Sugar then add in order the remaining ingredients. press into a casserole dish mine is 12”x10″ use what you have. Press the base into your pan but leave out at lease a cup for the top (my mom doubles the base so she can have a lot for her crunchy topping and while I mentioned my mom please don’t bring this dish to any church pot luck that my mom will be attending as she has dibs on it)
O.k Filling 1. cup of Sugar. 2 eggs, 1 Tablespoon margarine, 2 1/2 cups of milk, 5 tablespoons cornstarch, dash of salt, 1 teaspoon lemon rind, 1/2 cup squeezed lemon juice, 1/2 teaspoon vanilla extract
combine 1/2 cup milk with 5 Tablespoons of corn starch
In a pot heat the 2 cups milk, 1 cup of sugar,salt when hot add the cornstarch mixture and stir until thickened, cook for 2-3 min on low then take some of this mixture out stir to cool a bit add 2 beaten eggs add back into the hot milk slowly, then add the lemon juice ( it is apparently common knowledge that this is the method of adding eggs to hot liquids but the first time I made this we were pulling long stringy pieces of cooked egg from our dessert and mouth! Definitely slowed the eating process down! cook another 2-3 min then remove from heat, stir in the butter, lemon rind and vanilla extract, pour over your base then crumble the set aside base over the top. Bake at 350 F for 25 min until golden brown. It is best eaten warm and it is good with or without vanilla ice cream.