LEMON STRAWBERRY PUDDING
Arleen Gross - Magnolia

2/3 cup sugar
2 tbsp cornstarch
Dash salt
4 egg yolks
1 1/2 cups milk (heated in microwave or saucepan until just steaming)
1 tbsp grated lemon peel
1/2 cup whipping cream
1 1-lb pkg strawberries (rinsed, hulled and sliced)

In medium saucepan stir together sugar, cornstarch and salt. Add egg yolks and blend. Gradually stir in hot milk. Cook, stirring constantly, over medium heat, until mixture is thick and almost boiling or about 8 to 10 minutes. Remove from heat. Stir in lemon peel and whisk until very smooth. Turn into bowl and cover with plastic wrap, pressing wrap onto surface of pudding to prevent skin from forming. Chill thoroughly, several hours or overnight. Whip cream until stiff, then fold into lemon mixture. Pudding will be very soft, not stiff. Press strawberry slices around edges of 4 goblets or serving dishes. Gently spoon in lemon pudding.

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