HOMEMADE TANGY LEMON PUDDING OR PIEFILLING
Now this is a mix, not an INSTANT MIX, but a mix. This is pretty darn good for a mix! Not bad at all!! This making mixes is an idea...who's time has come! If you like lemon, you'll love this. It isn't quite strong enough to use instead of Lemon Curd, but it is great for all of those other wonderful lemony desserts we all love (whenever Pie Filling or Pudding is called for). My family has tested and approved this mix for our family use!
Provided by Amy Alusa @amyalusa
Categories Puddings
Number Of Ingredients 12
Steps:
- TO MAKE THE MIX: Measure all ingredients into a large bowl, blend well until thoroughly combined. Measure into 12 separate vacuum seal/zip-lock bags, placing 1 c. in each bag. Seal & store.
- For Pudding or Pie Filling: 1 c. Mix 3 c. boiling water 2 Tbsp. lemon juice 1 Tbsp. butter Combine all in med. saucepan, Stir constantly over low heat until thickened.
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.
EASY LEMON PUDDING
Make and share this Easy Lemon Pudding recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 16m
Yield 6 serving(s)
Number Of Ingredients 7
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.
TANGY LEMON LIME CURD
I love everything lemon. As chocolate is to some, lemon is the way to my heart! I have made homemade lemon curd so many times before and this time I used both lemon and lime together. Simply fantastic!
Provided by Janet Scott
Categories Puddings
Time 40m
Number Of Ingredients 8
Steps:
- 1. Blind bake your crust for a lemon pie :)
- 2. Pre-measure all of your ingredients and have them ready. When you start this you will need to be whisking constantly. Zest your lemon and lime in a separate bowl then juice them in another bowl. you should have almost 1/2 cup juice. (The zest is optional but really adds a punch of flavor, if pipping at the end be sure to use a large tip)
- 3. Beat eggs yolks together in a medium bowl (save egg whites for meringue if you want to make a pie or tarts). Set the bowl aside.
- 4. Whisk together the flour, salt and sugar. In a medium saucepan over medium heat, combine water and heat up. Add the sugar, flour and salt mixture, and bring to a boil, stirring constantly.
- 5. Boil for 1 minute, remove from heat then slowly add hot mixture to egg yolks while whisking continuously. (This tempers the yolks and keeps them from cooking once you put them back on the heat.) Once you've added at least half of your hot mixture to the yolks, return mixture to the stove, on low, continuing to whisk and cook for 1 more minute or until thickened.
- 6. Remove from heat again and add butter, lemon juice and zest. Mix thoroughly
- 7. If you don't want it as tart add less juice and zest. This can also be piped on cheesecake :)
- 8. Or just a lemon pie :) On this one I put on whipped cream...YUMMY!
TART & TANGY LEMON TART
Our family adores lemon desserts. I often make this cheery tart for brunch. For extra-special events, I bake it in my heart-shaped tart pan. -Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until smooth. Gradually beat in flour. Press dough onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Refrigerate 15 minutes., Line the unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edges are lightly browned, 18-22 minutes. Remove foil and weights; bake until bottom is golden brown, 5-7 minutes longer. Cool on a wire rack., In a large bowl, beat sugar, lemon zest, lemon juice, eggs, egg yolks, cream cheese and cornstarch until blended; pour into crust. Bake until filling is set, 18-22 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 254 calories, Fat 15g fat (9g saturated fat), Cholesterol 114mg cholesterol, Sodium 125mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 0 fiber), Protein 4g protein.
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