Rice Pudding with Red Currant Jelly and Lemon Sauce

Combine rice, milk and 1 cup sugar in 3-quart saucepan. Cook over medium heat until thick and creamy, about 10 to 15 minutes, stirring frequently. Remove from heat. Stir in 2 tablespoons lemon juice, 2 tablespoons butter and 1 tablespoon lemon peel. Beat egg yolks in small bowl. Gradually stir one-fourth of hot pudding mixture into egg yolks; return egg mixture to saucepan. Spoon pudding evenly into 6 custard cups. Place cups into 9 x 13-inch pan. Pour hot water around cups to a depth of 1-inch. Bake in 350°F (175°F) oven 40 to 50 minutes. Remove from oven; cool. Combine water, 1/2 cup sugar and cornstarch in small saucepan over medium heat. Bring to a boil; cook 5 to 6 minutes. Remove from heat and add remaining 3 tablespoons lemon juice, remaining 3 tablespoons butter and remaining 1 tablespoon lemon peel. Stir until smooth. Set aside. Beat egg whites in medium bowl until soft peaks form, about 1 minute. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating at high speed until mixed.