Easy Lemon Pudding Recipes

EASY LEMON PUDDING PIE

Steps:

• In a blender or food processor, place the graham crackers and process/blend until the crackers are all crumbs. Empty the crumbs into a medium sized bowl and stir in 1/4 cup white sugar.
• Soften the butter and combine with the crumb and sugar mixture.
• Spray a pie pan (I use a 9-inch) with nonstick spray and press the cookie crust evenly along the bottom and slightly up the sides. Place in freezer while preparing the filling.

EASY LEMON SELF SAUCING PUDDING

Steps:

• Preheat oven to 180°C.
• Grease a 4 to 6 cup casserole dish (deep sides).
• Batter Base - sift flour and a pinch of salt together and then add sugar and grated lemon rind, mixing well together.
• Stir in melted butter , vanilla and milk mix and stir until all flour mix is incorporated.
• Pour into prepared casserole dish.
• Sauce - Sprinkle the mixture with the sugar and lemon rind.
• Combine the boiling water and lemon juice and carefully spoon some of over the batter and sugar topping, until fully covered and then pour the rest of the mix over the back of the spoon.
• Bake for 30 to 40 minutes and let stand for 5 to 10 minutes before serving (very important to allow the sauce to thicken or otherwise will have runny liquid).
• Serve with cream and or icecream.

OLD-FASHIONED LEMON PUDDING

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.

EASY LEMON CHEESECAKE

Steps:

• Prepare pudding mix according to package directions for pie filling. When pudding begins to boil, turn heat to low and mix in cream cheese and sugar. Stir until cream cheese is completely blended into mixture. Pour mixture into crust. Chill at least 1 hour before serving.

EASY LEMON PUDDING

Steps:

• On med-hi heat, bring sugar and water to a boil.
• Mix cornstarch, lemon juice and lemon extract.
• Stir into boiling mixture.
• Beat the egg yolks and stir about 1/4 cup of the hot mixture into them.
• Quickly stir this into the hot mix.
• Spoon into dessert cups.
• Chill.
• If you prefer you can put the mix into a baked pie shell, and cover with meringue.

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.

LEMON DELICIOUS SELF SAUCING PUDDING

Steps:

• Preheat oven to 170 degrees celsius (fan-forced). Grease an ovenproof casserole/baking dish and set aside (minimum of 2 litre/8cup capacity).
• Beat the caster sugar, butter and grated lemon zest together until pale and creamy.
• Beat in the egg yolks one by one.
• Beat in the lemon juice, plain flour and full cream milk. Set aside.
• Beat the egg whites until firm peaks have formed. Gently mix through the lemon mixture with a spoon.
• Pour into the prepared casserole/baking dish. Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish).
• Bake for 30 minutes or until lightly golden and firm on the top and a sauce has formed underneath (it should be wobbly at the bottom).
• Dust with icing sugar and serve while warm with cream or ice-cream.
• Preheat oven to 170 degrees celsius (fan-forced). Grease an ovenproof casserole/baking dish and set aside (minimum of 2 litre/8cup capacity).
• Place the caster sugar, butter and grated lemon zest into the Thermomix bowl and mix for 10 seconds on Speed 5. Scrape down the sides of the bowl and repeat for a further 20 seconds or until pale and creamy.
• With the blades turning on Speed 3, add in the egg yolks one by one through the MC hole.
• Add the lemon juice, plain flour and full cream milk through the MC hole and continue mixing for 10 seconds or until combined. Set aside.
• In a completely clean and dry Thermomix bowl, insert the butterfly and beat the egg whites on Speed 3.5 until firm peaks have formed. Gently mix through the lemon mixture with a spoon.
• Pour into the prepared casserole/baking dish. Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish).
• Bake for 30 minutes or until lightly golden and firm on the top and a sauce has formed underneath (it should be wobbly at the bottom).
• Dust with icing sugar and serve while warm with cream or ice-cream.