Ingredients
-
3/4
-
1/4
-
2 1/2
-
3
-
2
-
1
-
1/2
-
2
-
-
-
-
-
-
-
Directions
Silky Lemon Pudding,Found in the 2001 cookbook, Luscious Lemon Desserts, this recipe makes for a tart, wonderfully tasting lemon treat! Preparation time does not include the time needed to cool to room temperature or to chill for 2 hours or more!,I have to admit that I should have cooked the pudding until it was a bit thicker, but it was still scrumptious. Silky is a good descriptive for this pudding. The sieve should be a fine one to remove the lemon peel. I did use just 1/2 cup sugar per another review. It was plenty sweet with just that amount. This is a keeper for sure. I’ll be making it again.,We made this with Meyer lemons from our tree, so decreased the sugar to a half cup and added an extra quarter cup of the lemon juice. It was delicious, and the lemony flavor and sweetness balance was just right for us. We also only have nonfat milk in the house, so used that, and it still tasted super rich and creamy. It is a bit of work with all the whisking, but homemade pudding doesn’t compare to anything else. It was great as is, but even more decadent poured into a graham cracker crust for lemon pudding pie. One recipe was enough to fill one pie plus 2 custard cups.
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Steps
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1
Done
|
In a Medium Saucepan, Whisk Together Sugar & Cornstarch, Then Add Milk & Whisk Until Smooth. |
|
2
Done
|
Add Milk & Whisk Until Smooth, Then Add Egg Yolks, Zest & Salt, Whisking to Blend. |
|
3
Done
|
Cook Over Medium Heat, Stirring Frequently at First & Constantly Toward the End, About 5-10 Minutes, or Until Thickened. |
|
4
Done
|
Remove Pan from Heat & Add Lemon Juice & Butter, Stirring to Blend. |
|
5
Done
|
Pour Through a Strainer Into a Large Serving Bowl or 4 Individual Serving Dishes. |
|
6
Done
|
Let Cool to Room Temperature, Then Refrigerate, Loosely Covered, For at Least 2 Hours or Up to 3 Days, Until Set & Thoroughly Chilled. |
|
7
Done
|
Serve Chilled & Enjoy! |
