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    You are in: Home / Recipes / Lemon Icebox Pudding Recipe
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    Lemon Icebox Pudding

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    20 mins

    3 mins

    CCLady's Note:

    When I went to work at Prudential in 1970, there really was a free lunch for all employees. This dessert was one of their most popular.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Chill evaporated milk for several hours.
    2. 2
      Sprinkle gelatin over 1/3 cup cold water; let sit 5 minutes.
    3. 3
      In the top of a double boiler, beat egg yolks and sugar until very light; add lemon juice.
    4. 4
      Cook over boiling water until thickened, 2-3 minutes.
    5. 5
      Add lemon peel.
    6. 6
      Stir in gelatin.
    7. 7
      Cool until syrupy.
    8. 8
      Beat egg whites to form stiff peaks.
    9. 9
      Fold egg whites into cooled gelatin mixture.
    10. 10
      Whip chilled milk until light.
    11. 11
      Fold milk gently into gelatin mixture.
    12. 12
      Blend cookie crumbs, nuts and melted butter.
    13. 13
      Sprinkle 1/3 of crumbs into the bottom of an 8" square pan.
    14. 14
      Spoon 1/2 of the lemon mixture over the crumbs.
    15. 15
      Repeat; end with the last 1/3 of the crumbs.
    16. 16
      Chill until firm.

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    Ratings & Reviews:

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    Nutritional Facts for Lemon Icebox Pudding

    Serving Size: 1 (86 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 257.5
     
    Calories from Fat 128
    49%
    Total Fat 14.2 g
    21%
    Saturated Fat 5.2 g
    26%
    Cholesterol 58.7 mg
    19%
    Sodium 181.9 mg
    7%
    Total Carbohydrate 27.9 g
    9%
    Dietary Fiber 1.1 g
    4%
    Sugars 7.2 g
    29%
    Protein 5.8 g
    11%

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