1 1/2 c. sugar, divided
2 tbsp. cornstarch
1 1/2 c. water
Grated rind of 1 lemon
2 eggs, separated
1 1/2 c. milk
1 tsp. vanilla

Mix together in a saucepan 1 cup sugar and cornstarch. Add water and bring to a boil, cooking until thick. Remove from heat and add grated lemon rind. Beat egg whites until very stiff, then continue to beat at medium speed adding cornstarch mixture 1 teaspoon at a time. Refrigerate.

Make sauce of milk and 1/2 cup sugar. Heat; slowly add 2 well beaten egg yolks. Continue to cook until sauce pours from spoon in continuous stream. Remove from heat; stir in vanilla. Refrigerate. When ready to serve, pour vanilla sauce over lemon pudding.