Silky Lemon Pudding Recipes

SILKY LEMON PUDDING

Steps:

• In a medium saucepan, whisk together sugar & cornstarch, then add milk & whisk until smooth.
• Add milk & whisk until smooth, then add egg yolks, zest & salt, whisking to blend.
• Cook over medium heat, stirring frequently at first & constantly toward the end, about 5-10 minutes, or until thickened.
• Remove pan from heat & add lemon juice & butter, stirring to blend.
• Pour through a strainer into a large serving bowl or 4 individual serving dishes.
• Let cool to room temperature, then refrigerate, loosely covered, for at least 2 hours or up to 3 days, until set & thoroughly chilled.
• Serve chilled & ENJOY!

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 SOYMILK PUDDING

Steps:

• In a large pot (or plastic container if you want to make it in the microwave, which works very well) mix the cornstarch, the grated lemon zest, salt and sugar.
• Slowly mix in enough soymilk to make a smooth paste.
• Then mix in the rest, keeping it smooth.
• Cook over medium heat, stirring constantly until thickened.
• Stir in as much lemon juice as you like- I recommend 2 large ones but it may be more or less according to taste and how juicy the lemons are.
• If making in the microwave, microwave on high for 2 or 3 minutes at a time, stirring well in between times, until thickened and then add the lemon juice.
• If you object to bits of lemon zest it should be strained before you chill it.
• Anyone who likes lemon desserts goes nuts for this.