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Lemon Pudding

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Lemon Pudding

Lemon Pudding

Diana Rattray
Make this pudding for a special weekend dessert or spring or Easter dinner menu.
Large Photo of Lemon Pudding

Ingredients:

  • 3/4 cup (scant) granulated sugar
  • 1/3 cup cornstarch
  • 2 1/2 cups whole milk
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons finely grated lemon zest
  • 1/2 cup lemon juice, fresh
  • 1 tablespoon butter
  • 1 teaspoon lemon oil or extract, optional
  • garnishes, as desired

Preparation:

In a medium saucepan, whisk sugar and cornstarch together. Whisk in milk until well blended. Do not put the saucepan on the heat yet.

In a cup or small bowl, whisk egg and yolk until slightly beaten, then whisk into the milk mixture in the saucepan. Put the saucepan over medium heat and cook, stirring constantly, until thickened and bubbly. Remove from heat and stir in lemon zest, juice, butter, and lemon extract, if using. Put through a strainer then spoon into individual serving bowls. Garnish with mint, lemon slices, blueberries, nonpareils, whipped cream, or other fruits or decorations.

Serves 6.

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