Tapioca Custard Pudding

Ingredients

• 60 g pearl tapioca
• 600 ml milk
• pinch of salt
• 60 g caster sugar
• 1 tbs white sugar
• 1 lemon used only for grating its rind
• 3 eggs separated
• 1 tbs of margarine or butter

Method

1. preheat oven to 140 C
2. put the tapioca in a saucepan with salt and milk
3. bring to the boil and simmer gently for 30 minutes--stirring regularly to ensure it doesn't burn on the bottom of the saucepan
4. stir in caster sugar and grated lemon rind
5. let cool
6. mix the egg yolks--only until they become one mass--set aside
7. whisk the egg whites until they are stiff, then slowly whisk in the white sugar
8. stir the egg yolks into the tapioca & milk
9. pour into a greased pie plate
10. spoon the stiff egg white on top of the tapioca&  milk
11. bake in the oven for 45 minutes