5 tbsp. corn starch
1 c. sugar
2 c. water
1/2 cube butter
3 egg whites
1 grated lemon rind
Juice of 1 lemon
2 tsp. sugar

Mix corn starch, 1 cup sugar and water in pan and heat until sugar dissolves and mixture thickens. Add butter and cool. Beat egg whites until partially stiff. Add 2 teaspoons sugar and finish beating until stiff. Fold egg whites into cold corn starch mixture. Add lemon zest and juice. Cool. Serve over Persimmon Nut Pudding.