Lemon Pudding Recipes

LEMON PUDDING DESSERT

Steps:

• Preheat oven to 350°. Cut butter into flour until crumbly. Press into an ungreased 13x9-in. baking dish. Bake until light brown, 18-22 minutes. Cool on a wire rack. , Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust. , Beat milk and pudding mix on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate at least 1 hour.

LEMON PUDDING

Steps:

• In a medium saucepan (off 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.

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.

LEMON PUDDING CAKE I

Steps:

• Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
• Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
• Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

WARM LEMON PUDDING CAKES

Steps:

• Preheat the oven to 350°F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.
• In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
• In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about ¼ of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.
• Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that's okay.) Dust with Confectioners' sugar and serve with berries, if desired.
• Make Ahead: The cakes can be made a day ahead of time. Once completely cool, cover the cakes with plastic wrap and store at room temperature. Before serving, preheat the oven to 350°F and set a rack in the middle position. Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through.

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 PUDDING RECIPE

Steps:

• Directions:Whisk together cornstarch and sugar in a medium size saucepan. Add milk in small quantities while whisking constantly. Whisk it until it's smooth and there are no bubbles and lumps.Add beaten egg yolk, grated lemon peel and salt and stir well.Put saucepan on stove top and cook on medium heat until it is thick and starts to coat back of the spoon. Stir constantly to avoid any lumps and prevent sticking. (See tip below.)Remove saucepan from heat and stir in butter and lemon juice.Strain if necessary and pour into 2 individual serving dishes or 1 large bowl.Let it cool at room temperature.You can either serve it at room temperature or cover it with a plastic wrap and put in a refrigerator for approx 2 hours to set and chill.Chilled lemon pudding is ready for serving.

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.