Lemon Pudding with Vanilla Sauce

In a saucepan, combine the flour, cornstarch, and water, stirring until the flour dissolves

Heat over medium heat, bringing to a boil

Simmer for 2 minutes without stopping, stirring constantly

Let cool and add the lemon juice, stirring well

Beat egg whites in snow and add to the mixture, stirring delicately

Pour into a buttered mold with capacity for 4 cups and refrigerate until firm

Serve with the sauce

To make the sauce: In a small saucepan, whisk together eggs, flour, and milk very well

Heat over low heat, stirring constantly, until slightly thickened

Remove from heat, add vanilla extract, and let cool

Cover and refrigerate until serving.