| Lemon Pudding Recipe | Lemon Pudding 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
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Time: 1 hour
Serves: 4
| Lemon Pudding Instructions:- 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.
| Lemon Pudding Cooking Time:- Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled.
| Lemon Pudding Serving Instructions:- Serve Chilled and with Whipped Cream if required
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Christmas Recipes Index
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