My Favorite Lemon Pudding Recipes

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.

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

Steps:

• Preheat oven to 350 degrees. Lightly butter a 2 quart shallow dish such an 9 inch square baking pan and set aside. Beat the butter until soft then gradually add the sugar, beating until well blended. Beat in the yolks one at a time, then add the milk, salt, flour, lemon zest and juice and beat to mix thoroughly. (Don't worry if the mixture looks curdled). Beat the egg whites with a pinch of salt until they form soft peaks. Then lighten the lemon egg mixture with 1/4 of the beaten egg whites, then fold the remaining egg whites into this lightened batter. Turn this mixture into the prepared baking pan and set it in a larger baking pan. Pour in enough boiling water to come half way up the sides of the baking dish with the pudding and bake for 50 minutes to an hour. The custard will separate into a soft custardlike mixture on the bottom and a cakier spongy like texture on the top. (If the top begins to brown after 35 minutes of baking loosely cover the top with buttered foil.) Serve warm or chilled with or without whipped cream.