Lemon Pudding for Passover

Ingredients

In a 1½ quart saucepan or the top of a double boiler, beat eggs well.
Combine the granulated sugar|sugar and potato starch and gradually whisk them into the beaten eggs.
Stir in lemon juice and water.
Then over low heat or over simmering water in the bottom of the double boiler, cook pudding mixture slowly, stirring.
Constantly until the mixture is thickened and bubbles begin to appear.
Remove from heat.
Pour or spoon into individual dessert cups or dishes and set aside to cool slightly before serving.
Or refrigerate until ready to serve.

This article uses material from the "Lemon Pudding for Passover" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License

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