The crisp zwieback crust holds satiny smooth cornstarch pudding
1c. zwieback crumbs (12 slices)
½tsp. ground cinnamon
¼c. soft butter or regular margarine
¼tsp. cream of tartar
Mix zwieback crumbs with cinnamon, 3 tblsp. sugar and butter. Set aside ¼c. for topping. Line bottom and sides of 10 X 6 X 1½" baking dish with remaining crumbs. Bake in moderate oven (350°) 10 minutes.
Mix ¼c. sugar, cornstarch and salt in a saucepan; stir in milk. Cook over medium heat, stirring constantly until pudding boils and thickens. Stir a little hot pudding into 3 slightly beaten egg yolks and return to saucepan. Bring just to boiling point, stirring constantly. Add vanilla; pour into crust. Cool 25 minutes.
Make a meringue by beating 3 egg whites with cream of tartar and 6 tblsp. sugar.
Carefully cover pudding with meringue, spreading to edges to seal. Sprinkle on reserved crumbs.
Bake in hot oven (425°) about 5 minutes, or until meringue is nicely browned. Serve warm or cold.