Preparation / Directions:
1. Combine butter and lemon rind; blend in sugar substitute, egg yolks and lemon juice.
2. Stir in flour, cereal and milk, blending well. (Mixture may look curdled but this will not affect finished pudding.)
3. Fold in beaten egg whites; pour into 1-quart glass baking dish and place dish in pan of hot water.
4. Bake in preheated 325 F. oven 1 hour and 10 minutes, or until top springs back when lightly touched. (When done, pudding has a cakelike layer on top with custard below.) Serve warm.
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