SILKY LEMON PUDDING

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Silky Lemon Pudding image

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

3/4 cup granulated sugar
1/4 cup cornstarch
2 1/2 cups whole milk
3 large egg yolks, lightly beaten
2 tablespoons lemon zest, finely grated
1 pinch salt
1/2 cup lemon juice, freshly squeezed
2 tablespoons unsalted butter, room temperature

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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