3 egg whites
2 tablespoons lemon juice
3 tablespoons lemon zest
1 cup water
1 teaspoon lemon extract
1 cup butter
1 cup light brown sugar
2 teaspoons white sugar
2 scoops vanilla pudding mix
4 cups dumplings (corn, pineapple or cherries)
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, whip egg whites until foamy. Gradually mix together lemon juice and lemon zest, then mix in water and lemon extract. Stir in melted butter. Bring to a boil. Stir in brown sugar. Cook, stirring constantly, until mixture thickens and appears to be bubbly, about 3 minutes. Pour mixture into egg whites. Pour over hot dumplings (uncooked) in a single layer, making sure that there is enough to cover by spoon.
Bake in preheated oven for 45 to 50 minutes, until skin is light golden brown. Remove from oven, and immediately place dumplings on a separate rack. Bake for an additional 15 minutes, or until bubbles are visible. Serve warm or warm with lemon sauce.