Serves: 8
Total Calories: 127

1 tablespoon unflavored jello
1/4 cup water cold
1 cup water boiling
2/3 cup sugar
1/4 cup lemon juice fresh or lime
1 teaspoon lemon peel finely grated or lime rind
2 eggs white stiffly beaten
* Part two.
2 eggs yolk
1/4 cup sugar
1 tablespoon flour
1/8 teaspoon salt
1 cup milk
1 teaspoon lemon juice fresh
1/4 teaspoon vanilla extract
1 teaspoon margarine
Coarsely grated lemon rind or thin slices of lime

Soak gelatin in 1/4 cup cold water for 5 minutes add 1 cup boiling water and stir until gelatin is dissolved. Add sugar, lemon or lime juice, and rind. Mix well and refrigerate until syrupy. Beat until frothy fold in egg whites and return to refrigerator for 10 minutes. Set bowl in a larger bowl containing ice water and beat 3 minutes at medium speed. Chill. Prepare Custard Sauce.

Custard Sauce:
*Beat yolks add sugar, flour, and salt. Stir in milk. In a saucepan over medium heat, cook until sauce begins to thicken, stirring constantly. Add lemon juice, vanilla, and margarine beat 1 minute with a wire whisk. Cover and chill.

To serve, spoon pudding into dessert bowls, top with custard sauce, and decorate with coarsely grated lemon rind or thin slices of lime.

Nutritional Facts:

Serves: 8
Total Calories: 127
Calories from Fat: 21

More Recipes from the Budget Cookbook:
Angel Pie
Cake Crumb Pudding
Coconut Crumb Pudding
Fruity Tapioca
Lemon/Lime Snow Pudding w/Custard Sauce
Peach Dessert
Raspberry Angel Cake
Squash-Apple Betty
Sunshine Crepes