Recipe for Lemon Pudding
For me, baking has always been something very challenging and difficult, but all the burnt cookies, brownies and cakes have not stopped me into trying and enjoying something different. As someone who is not very skilled when it comes to making anything, this lemon pudding has been one of the easiest after school/party snacks I have ever made and tasted.
While watching food network, I stumbled upon a lemon pudding recipe and tried it at home myself. To my surprise, it turned out to be a family and friend favorite, so I thought I would share this wonderful experience.
Before starting, make sure you have the following ingredients :
- 6 egg yolks
- 1 cup
- 2 tablespoons sugar
1 tablespoon finely grated lemon zest, plus more for garnish (optional)
- 1/4 teaspoon coarse salt
- 3 1/2 cups milk
- 1 cup freshly squeezed lemon juice
- 1 cup heavy cream
When you are ready to start:
In a medium saucepan (no heat), whisk yolks, 1 cup sugar, cornstarch, lemon zest, salt, and 1/2 cup of the milk until completely smooth; gradually whisk in remaining 3 cups milk.
- Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (mixture will thicken when it reaches a simmer). Remove from heat; whisk in lemon juice.
- Pour mixture through a fine-mesh sieve into a medium bowl. Divide evenly among serving dishes; refrigerate, uncovered, until chilled, about 1 1/2 hours. (To store overnight, cover dishes tightly with plastic once pudding has chilled.)
- To serve, whip cream with remaining 2 tablespoons sugar until soft peaks form. Spoon over puddings; garnish with extra lemon zest, if desired.
My result ended up having a creamy and light texture full of zest and flavor! Personally, I enjoyed eating the lemon pudding with blueberries, because it added a fruity touch to the lemon flavor! Happy baking and hopefully you enjoy this experience as much as I did!