Lemonberry Saxon Pudding

== Description ==
Makes 6 servings.
== Ingredients ==
* 1 Cup - Sugar
* 3/4 Cup - milk
* 1/2 Cup - butter or margarine
* 1 Tablespoon - Grated lemon peel
* 1/3 Cup - flour
* 1/3 Cup - cornstarch
* 6 - eggs, separated
* 1/3 Cup - lemon juice
* 1/8 Teaspoon - cream of tartar
* strawberry Sauce
== Directions ==
# Strawberry Sauce: 
# Thaw 1 (20-ounce) package frozen whole California strawberries. 
# Rub through a sieve or strainer to remove seeds. 
# Stir in 1/4-cup honey and 2 ounces amaretto (optional). 
# Chill. 
# Makes about 1 1/2 Cups.
# Butter three, 3-cup ovenproof molds or bowls; dust with Sugar and set aside. 
# In saucepan combine 1/2 cup of the Sugar with milk, butter and lemon peel; 
# Heat to melt butter. 
# Combine flour and cornstarch; stir into hot milk mixture just to blend (mixture may be lumpy). 
# Pour into blender or food processor fitted with metal blade. 
# With machine running, add eggs yolks, then lemon juice; 
# Whirl until smooth. Pour into mixing bowl; set aside. 
# Beat egg whites and cream of tartar until foamy. 
# Gradually add remaining Sugar and beat to form soft peaks. 
# Fold egg whites into milk mixture, spoon equal amounts into the prepared molds. 
# Set molds in large pan and pour in hot water to a depth of 1 inch. 
# Bake in 350-degree oven 25 to 30 minutes until lightly browned and set. 
# Remove molds from water bath. 
# Cool 5 minutes; loosen edges and invert onto large serving plate. 
# Serve warm or chilled. 
# Spoon some of the strawberry Sauce around the puddings and pass remaining sauce separately. 
# Note: Six individual 12-ounce soufflé dishes or ovenproof molds may be substituted for the larger molds. 
== See also ==
Category:Amaretto Recipes
Category:Berry Desserts
Category:Dessert Recipes
Category:Lemon peel Recipes
Category:Strawberry Desserts
Category:Strawberry Recipes