How to Make Lemon Pudding
- In a saucepan, add the Sugar & Cornstarch. Gradually add the Water. Cook on MEDIUM HEAT to a boil & boil for 1 minute.
- QUICKLY 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.
- Remove from heat. Add the Butter, Lemon Rind, & Lemon Juice.
- You 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. =}