MY FAVORITE LEMON PUDDING
Steps:
- 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. Serve chilled.
OLD-FASHIONED LEMON PUDDING
Just the basics, no fancy ingredients. If grandma made a lemon pudding, this was it.
Provided by SAGETOAD
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 51m
Yield 6
Number Of Ingredients 7
Steps:
- Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
- Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 82.2 g, Cholesterol 144.3 mg, Fat 11 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 496.2 mg, Sugar 67.5 g
IRISH FLUFFY LEMON PUDDING
This is a wonderful dessert it has a fluffy top and a creamy lemon base. If you want a heavier lemon flavor increase the Zest.
Provided by Bergy
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cream the butter.
- Add sugar and beat well.
- Grate the rind of the lemons and squeeze out the juice, strain, set aside.
- Separate the eggs, add one yolk at a time to the butter/sugar mixture beating well between Stir in the flour and gradually add the lemon juice and rind'.
- Add the milk.
- Whisk the egg whites stiff and fold gently into the batter.
- Place into a pie plate and bake in a 350F oven for apprx 40 minutes.
- Dredge with Icing sugar (optional).
- Serve with whipped cream (optional).
SILKY LEMON PUDDING
Found in the 2001 cookbook, Luscious Lemon Desserts, this recipe makes for a tart, wonderfully tasting lemon treat! Preparation time does not include the time needed to cool to room temperature or to chill for 2 hours or more!
Provided by Sydney Mike
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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!
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