Lemon Pudding Recipe

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Lemon Pudding

Penny Binker


Yum, I am thinking about making this for my birthday & that won't be too much longer. Knowing me, I will try to make a meringue with the egg whites to top the pudding with. I rather have a lemon meringue pie, the real deal, than a birthday cake any day. Give me real egg white meringue, I will take my chances.

★★★★★ 1 vote


1 1/2 c
1/3 c
plus 1 tablespoon cornstarch
1 1/2 c
egg yolks
3 Tbsp
2 tsp
grated lemon rind
1/2 c
lemon juice


1In a saucepan, add the Sugar & Cornstarch. Gradually add the Water. Cook on MEDIUM HEAT to a boil & boil for 1 minute.
2QUICKLY stir in the Egg Yolks. (I would think its best to nix that instruction and temper the egg yolks, as in beat your egg yolks in a dish & add some of the hot mixture to the egg yolk, and then toss it all back into the saucepan). BOIL 1 minute.
3Remove from heat. Add the Butter, Lemon Rind, & Lemon Juice.
4You can double or triple this recipe. I am thinking the adding the egg yolk quickly to the hot mixture is because of trying not to cook the egg yolks and have some scrambled eggs. I suspect tempering them will not mean you have to make a mad dash to add those egg yolks but don't wait all day tempering it. =}

About this Recipe

Course/Dish: Puddings
Other Tag: For Kids
Hashtags: #butter, #lemon, #lemons