Lemon pudding à la Majala

Ingredients for 4 servings:

• 150 g sugar
• 50 g cornstarch
• 400 ml water
• 2 lemons
• 2 m.-sized eggs
• 1 sheet of gelatin
• ¼ bottle flavoring (lemon flavor)
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Squeeze the lemons and soak the gelatin in the lemon juice. Separate the eggs. Mix the cornstarch with the egg yolks, 4 tablespoons of water, and the flavoring. Beat the egg whites until stiff. Bring the water, sugar, and salt to a boil in a saucepan. Remove the pan from the heat and stir in the mixed cornstarch. Bring briefly to a boil. Remove the pan from the heat and add the lemon juice and gelatin. Stir until the gelatin is completely dissolved. Do not boil again! Fold in the beaten egg whites with a whisk. Ladle the pudding into small bowls and refrigerate. The original pudding contained citric acid instead of real lemon. If you prefer, you can dissolve 5 grams of citric acid in 100 ml of water instead of the lemon juice. The gelatin sheet with the flavoring replaces the small gelatin ball that contained lemon flavoring. Instead of the flavoring, you can also use the grated rind of an (untreated!) lemon.