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Ingredients
| granulated sugar: 3/4 cup |
| cornstarch: 1/4 cup |
| whole milk: 2 1/2 cups |
| eggs: 3 (yolks, large//lightly beaten) |
| lemon zest: 2 Tbl (finely grated) |
| salt: 1 dash |
| lemon juice: 1/2 cup (freshly squeezed) |
| unsalted butter: 2 Tbl (room temperature) |
Silky Lemon Pudding
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- In a medium saucepan, whisk together sugar & cornstarch, then add milk & whisk until smooth.
- Add milk & whisk until smooth, then add egg yolks, zest & salt, whisking to blend.
- Cook over medium heat, stirring frequently at first & constantly toward the end, about 5-10 minutes, or until thickened.
- Remove pan from heat & add lemon juice & butter, stirring to blend.
- Pour through a strainer into a large serving bowl or 4 individual serving dishes.
- Let cool to room temperature, then refrigerate, loosely covered, for at least 2 hours or up to 3 days, until set & thoroughly chilled.
- Serve chilled & ENJOY!