Old-Fashioned Creamy Lemon Pudding
Source of Recipe
Sunset Magazine--January 2005
Recipe Introduction
This tastes best warm. But don't eat it at all if you want to continue to like that crud you get in the box at the store.
List of Ingredients
2 large eggs
1 c. sugar
3 TBSP cornstarch
2 TBSP a-p flour
2 c. buttermilk
1/2 tsp grated lemon peel
1/3 c. lemon juice
1/4 c. butter
lightly sweetened whipped cream (optional)Recipe
In a bowl, whisk egg to blend. Set aside.
In a 2- to 3-qt. pan, mix sugar, cornstarch, and flour. Stir in the buttermilk, then set the mixture over medium low heat and stir often until simmering, 10 to 12 min. (Don't leave this as it will scald.) Continue simmering, stirring often, 2 minutes longer.
Whisk half the buttermilk mixture into the eggs, then return both to pan, along with lemon peel, lemon juice, and butter. Whisk over medium-low heat until pudding reaches 160F on an instant-read thermometer and very thickly coats a spoon, 4 to 6 minutes; do not boil.
Spoon pudding into bowls or heatproof glasses. Serve warm or cool, with whipped cream if desired.
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