lemon pudding
My wife loves all things lemon, and this is better than a box mix. She said so! I like the ease of this recipe. I usually don't have lemons in the house for zest, so I add the extract in its place. And I always make a double batch because our personal serving sizes are, well, big.
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prep time
5 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup corn starch
- 2 1/2 cups milk
- 4 large egg yolks
- 1/2 cup lemon juice
- 2 tablespoons lemon zest or 1 Tbsp lemon extract
- 2 tablespoons butter, room temperature
- 1/8 teaspoon salt
How To Make lemon pudding
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Step 1Whisk the sugar, corn starch, and salt together in a 3 qt. saucepan. Add the milk, lemon juice, zest (if using), and egg yolks. Whisk until thoroughly mixed.
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Step 2Place the pan on the stove over medium-high heat. Whisk constantly until the mixture boils. Remove from heat, and stir in butter and extract (if using).
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Step 3Pour into individual bowls. If you don't want a skin to form, place plastic wrap directly on the pudding until it cools.
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Step 4This also makes a wonderful lemon pie filling, whether topped with meringue or whipped cream.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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