Recipe: Versatile Lemon Pudding (for tarts and toppings, RealLemon, 1980's)

VERSATILE LEMON PUDDING



"Use Versatile Lemon Pudding to create a variety of different desserts. Use chilled pudding to fill tart shells or cake layers, or to top ice cream or cake. Warm pudding can be served over ice cream or cake."

3/4 cup butter or margarine
2/3 cup RealLemon Lemon Juice from Concentrate
2 cups sugar
6 eggs

In medium saucepan, combine butter, ReaLemon and sugar; cook over low heat, stirring constantly, until sugar dissolves and butter melts.

In small bowl, beat eggs until light and lemon-colored. Gradually stir about 1/4 cup hot mixture into eggs; stir into remaining ReaLemon mixture. Cook over medium heat, stirring constantly, until thick and creamy (about 5 to 12 minutes). Chill thoroughly.

Use chilled pudding to fill tart shells or cake layers, or to top ice cream or cake. Warm pudding can be served over ice cream or cake.

Refrigerate leftovers.

Makes about 3 cups
Source: Recipe booklet: Create a Difference with RealLemon Lemon Juice from Concentrate, Borden, Inc., 1982