Lemon Cracker Pudding
1 c evaporated milk
1 c water
2/3 c coarse cracker crumbs
3/4 c sugar
1/2 t salt
2 T lemon juice
1/2 t grated lemon rind
2 T melted butter
2 eggs, separated
1/4 c sugar
1 T lemon juice
Add milk to the water and scald in top of a double boiler. Combine cracker crumbs, 3/4 c sugar, salt, 2 T lemon juice and the rind and add slowly to scaled milk and water, stirring constantly. Stir in melted butter and beaten egg yolks. Pour into greased baking dish and bake at 325 degree's for 45 minutes. Remove from oven, cover with meringue made by beating the whites of eggs until stiff, gradually adding the 1/4 c sugar and 1 T lemon juice. Bake at 350 for 12-15 minutes until meringue is brown. Serve warm or cold. Makes about 5 servings.
*notes*
Although this old recipe doesn't say what kind of crackers to use I believe there were probably only one or two versions readily available at the time so I would hazard a guess that she used saltine or perhaps Ritz. I think either would do but personally I'd use saltine.
