3 C sugar
3/4 C cornstarch
5 duck eggs, beaten (if you use chicken eggs, use eight)
3 C water
2-1/4 C lemon juice
Measure sugar and cornstarch into a large, dry, microwave-proof pan. Stir until thoroughly mixed.
Break eggs into 4-cup Pyrex measure and beat well. Pour eggs into sugar/cornstarch and stir.
Add water and stir again (if you do it in this sequence, the water will rinse the egg out of the measuring cup).
Place pan into microwave and cook, stirring occasionally, until very thick. I usually stir every 60 seconds for the first 3-4 minutes, then allow it to cook for longer periods between stirrings.
After mixture is very thick, add lemon juice and stir until smooth. Pudding will thicken as it cools. Serve warm.
For an extra treat, we like this served in waffle-bowls.