Ingredients

2 1/2 cups Milk

1/3 cup sugar

1/2 tsp Grated lemon rind

3 Eggs

1/4 tsp Salt

1/4 cup icing sugar

1 tsp Cornstarch

Method

Scald milk in a large pan.

Add sugar and lemon zestand cover.

Take pan off heat.

Separate eggs.

Beat egg whites with salt until foamy, then gradually beat in icing sugar, beating until stiff.

Return pan to heat and bring milk to boil.

Lower heat and keep at gentle simmer.

With kitchen spoon, lift spoonfuls of beaten egg whites and drop them into the milk.

Cook for 1 1/2 minutes.

Turn egg whites and cook other side for 2 minutes.

Remove eggs with perforated spoon and drain on dry cloth.

In top of double boiler, combine egg yolks with cornstarch, gradually stirring in warm milk from pan.

Place over boiling water and cook, stirring constantly, for 5 minutes, or until mixture begins to thicken.

Pour mixture into serving bowl and chill.

When ready to serve, float the cooked egg whites on it.

*Do not poach more than 4 spoonfuls at a time so that egg whites will have room to expand.

Cooks Comments and Tips

.