Photo: My Favorite Lemon Pudding Recipe
Ingredients
- 3/4 cup sugar
- 1/4 cup cornstarch
- 2 1/2 cups milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons finely grated lemon zest
- Pinch salt
- 1/2 cup fresh lemon juice
- 2 tablespoons unsalted butter, at room temperature
Directions
Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.
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By B.77
CT
on May 14, 2012
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I made this to put in little tarts with raspberries on top and, for that purpose, it was very good. That said, I didn't like it enough to eat the leftovers in a bowl just by itself. The pudding was very thin, which I didn't mind, and I also don't think the butter was at all necessary. I don't know if I only noticed it in the taste because I knew it was there, but I felt like it kind of detracted from the lemon flavor. Still, very quick, easy and lemony.
By mshager
on October 30, 2011
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Tasty, but not pudding. More like sauce.
By susmea
Saskatchewan
on June 30, 2011
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It was very tasty and had just enough lemon flavor. Very creamy pudding. I made in the microwave and worked very well. Now to let it cool so I can share it.
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