Split 12 lady fingers. (You may use slices of dry sponge cake or macaroons. You may substitute for the jelly well-drained canned cherries (not too sour). Line the sides of the dish with cake, place the cherries in the bottom, and proceed as directed.)
Spread generously with tart jelly. Place them in the bottom of an 8” baking dish
Beat 2 egg yolks and 1/4 c sugar until creamy. Scald 1-1/4 c milk and pour over the yolk mixture. Dissolve 1-1/2 Tbls cornstarch into 1/4 c milk and stir into the yolk mixture. Stir and cook over a very low fire until thick. Cool slightly. Season with 1 tsp vanilla. Pour the custard over the lady fingers.
Beat 2 egg whites until stiff. Add 2 Tbls sugar and 1 tsp lemon juice very slowly, beating constantly. When the meringue is stiff, heap it onto the pudding. Dot the top with bits of tart jelly. Bake the pudding in a slow oven (325˚) until the meringue is set (about 15 minutes).
5 servings