Lemon Pudding

Lemon Pudding

Lemon Pudding


2/3 Cup Sugar

¼ Cup Cornstarch

1 Teaspoon Grated Lemon Zest

1/8 Teaspoon Kosher Salt

2 ½ Cups Milk

2 Large Egg Yolks

1/3 Cup Fresh Lemon Juice

Whipping Cream For Garnish

In a large saucepan stir the sugar, cornstarch, lemon zest and salt with a wire whisk. Make sure that the ingredients are well blended. Stir in a small amount of milk until smooth and then stir in the remaining milk. Cook over a medium high heat. Wisk constantly until the mixture thickens and boils. Boil for one minute and continue to whisk. Remove from the heat. In a small bowl beat the egg yolks and lemon juice. Into the yolks whisk half of the hot milk mixture and then pour the yolk mixture back into the milk mixture in the saucepan. Stir rapidly to prevent lumping. Cook over a low heat for 2 minutes until very thick. Make sure to stir constantly. You don’t want to end up with scrambled eggs. Remove from the heat and spoon the pudding into shallow bowls or parfait glasses. Press plastic wrap onto the surface of the pudding to prevent a skin from forming as the pudding cools. Refrigerate for at least 2 hours. Serve topped with whipped cream. Makes 6 servings.

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Recipe Rating

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  • 2 ratings

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