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Silky Lemon Pudding




Source of Recipe


Meryl at Mimi's


Recipe Introduction


SILKY LEMON PUDDING
Meryl's notes:
This was delicious, but much too tart for me as written. I increased the sugar and added less lemon juice as noted below. I also omitted the butter.




List of Ingredients






* 3/4 cup granulated sugar (I used 3/4 cup plus 3 Tbsp)
* 1/4 cup cornstarch
* 2 1/2 cups whole milk
* 3 large egg yolks, lightly beaten
* 2 tablespoons lemon zest, finely grated
* 1 pinch salt
* 1/2 cup lemon juice, freshly squeezed (I used approximately 1/3 cup plus 1 tsp)
* 2 tablespoons unsalted butter, room temperature (I omitted it)



Recipe





1. In a medium saucepan, whisk together sugar & cornstarch, then add milk & whisk until smooth.
2. Add milk & whisk until smooth, then add egg yolks, zest & salt, whisking to blend.
3. Cook over medium heat, stirring frequently at first & constantly toward the end, about 5-10 minutes, or until thickened.
4. Remove pan from heat & add lemon juice & butter, stirring to blend.
5. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
6. Let cool to room temperature, then refrigerate, loosely covered, for at least 2 hours or up to 3 days, until set & thoroughly chilled. (I chilled it several hours - I don't recommend leaving it for more than 24 hours).
7. Serve chilled.

SERVES 4