2 tablespoons butter
1 1/2 cups white sugar
1 teaspoon salt
1 cup water
3 eggs
1 teaspoon vanilla extract
2 cups milk
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon dried apricot preserves
1 1/2 teaspoons vanilla extract
1 cup cooked and diced sweet potatoes
4 (6 ounce) cans whole kernel corn
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan over medium heat, melt butter. Bring to a boil, stirring constantly. Reduce heat to low, and simmer for about 1 minute, stirring constantly. Remove from heat; stir in water, sugar and salt. Bring to a boil. Stirring constantly, bring mixture to a boil. Boil, stirring constantly, for about 15 minutes. Remove from heat; stir in 2 cups water and eggs. Bring mixture to a boil, stirring constantly. Boil, stirring constantly, for about 15 minutes.
Stir in the lemon zest, lemon juice, apricot preserves, vanilla extract. Pour into a 9x13 inch baking dish. Pour lemon mixture over butter mixture in pan. Sprinkle with corn and top with whipped cream. Place over oven to prevent burning.
Bake in preheated oven until custard is bubbly and pudding hardens, about 35 minutes.