Pearl Tapioca Custard Recipe

Soak the pearl tapioca for 12 hours in the 3 cups of milk. Cook these ingredients in a double boiler. Stir them from time to time. When the tapioca is soft remove it from the fire. Cool it slightly; stir in the butter and hot milk.

Beat the egg yolks, sugar, raisins, lemon rind, lemon juice, and salt. Add these ingredients to the tapioca. Place the pudding in a greased baking dish. Bake it in a moderate oven 325 degrees F. until it is firm (for about 1 hour). Stir it once or twice. Cool the pudding slightly. Cover it with a meringue* made with the egg whites, sugar and vanilla.

Bake it in a slow oven 300 degrees F. for 15 minutes.

Meringue: Beat egg whites, 1/4 tsp. cream of tartar and 2 teaspoons water(optional) in a small bowl at high speed for 3 minutes. Add sugar gradually, 1 tablespoon at a time. Add 1/8 tsp. salt and vanilla. Continue beating at high speed until mixture will stand in peaks, 4 to 5 minutes. Bake as directed