lemon pudding
(1 rating)
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Yum, I am thinking about making this for my birthday & that won't be too much longer. Knowing me, I will try to make a meringue with the egg whites to top the pudding with. I rather have a lemon meringue pie, the real deal, than a birthday cake any day. Give me real egg white meringue, I will take my chances.
(1 rating)
Ingredients For lemon pudding
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1 1/2 csugar
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1/3 cplus 1 tablespoon cornstarch
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1 1/2 cwater
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2egg yolks
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3 Tbspbutter
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2 tspgrated lemon rind
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1/2 clemon juice
How To Make lemon pudding
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1In a saucepan, add the Sugar & Cornstarch. Gradually add the Water. Cook on MEDIUM HEAT to a boil & boil for 1 minute.
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2QUICKLY 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.
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3Remove from heat. Add the Butter, Lemon Rind, & Lemon Juice.
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4You 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. =}
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