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
Just the basics, no fancy ingredients. If grandma made a lemon pudding, this was it.
Provided by SAGETOAD
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 51m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 82.2 g, Cholesterol 144.3 mg, Fat 11 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 496.2 mg, Sugar 67.5 g
LEMON PUDDING PARFAIT
Admire our pretty Lemon Pudding Parfait before you try it. This easy, creamy Lemon Pudding Parfait is the perfect dessert for when company comes calling.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.)
- Stir in COOL WHIP.
- Layer pudding mixture, cookie crumbs and berries in 6 parfait glasses.
Nutrition Facts : Calories 110, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 3.1982 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 0.8245 g, Sugar 0 g, Protein 2 g
LEMON PEACH PARFAITS
These parfaits not only look amazing, but they are wonderfully cool, sweet and tangy. Sliced peaches are layered with pound cake and a light lemon sauce before being chilled and topped with a dollop of sweetened whipped cream. They will make you want to have dessert first!
Provided by RRSPANGLE
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Place peach slices into a large bowl, and sprinkle with brown sugar. Stir to coat, and set aside.
- In a medium metal bowl, stir together the white sugar, flour, lemon zest and salt. Whisk in the lemon juice until the mixture is smooth. Gradually whisk in the boiling water.
- In a smaller bowl, whisk the yolks together. Gradually whisk in about 1/2 cup of the hot lemon mixture. Then whisk the yolk mixture back into the larger bowl. Set the bowl over a pan of simmering water. Cook, stirring frequently until the mixture is thick enough to coat the back of a metal spoon. Remove from the heat and whisk in the butter. Set aside.
- In each parfait glass, make a layer of pound cake cubes, about 1/2 cup. Top with about 2 tablespoons of lemon sauce, then 1/4 cup of peach slices. Repeat the layers one more time. Top with 1 tablespoon of the lemon sauce. Refrigerate for at least 1 hour to be sure it is thoroughly chilled. Top each parfait with a dollop of whipped cream before serving.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 64.6 g, Cholesterol 196.6 mg, Fat 17.6 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 10.1 g, Sodium 346 mg, Sugar 48.9 g
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LEMON PUDDING PARFAITS - NATURAL KITCHEN COOKING SCHOOL
From naturalkitchenschool.com
Servings 2Estimated Reading Time 1 min
- Make the apple lemon curd: In a small saucepan place the apple juice, sea salt, lemon juice, maple syrup and agar power. Whisk together and bring to a strong swimmer over medium high heat. Lower heat, cover and simmer on low heat for five minutes. Dissolve the kudzu root starch in 3 tablespoons cold water. Stir the kudzu into the hot apple juice mixture and whisk for a couple of minutes or until thickened. Remove from the heat and set aside to cool. Once room temperature refrigerate for at least 30 minutes so that it gets the right consistency.
- Make the vanilla cream by placing the almond milk and maple syrup in a small saucepan. Dissolve the kudzu root starch in 3 tablespoons cold water. Stir the kudzu into the mixture and whisk for a couple of minutes or until thickened. Remove from the heat and set aside to cool. Refrigerate for 30 minutes or more.
- In 2 glass parfaits, alternately layer the apple lemon curd with the vanilla cream and a layer of granola. Garnish with lemon slices and fresh min
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From lepetiteats.com
5/5 (1)Total Time 33 minsCategory DessertCalories 400 per serving
- Whisk the sugar and the cornstarch together in a medium saucepan. Gradually add milk and whisk until smooth.
- Add the egg yolks, lemon zest and salt to saucepan. Stir over medium heat until pudding thickens, then remove from heat and stir in the lemon juice and butter. Pass through a strainer into a large bowl and let cool to room temperature. Chill, loosely covered, for at least 2 hours or until set.
- Preheat oven to 350 degrees. Combine gingersnap cookies, flour, ginger and sugar in a food processor and pulse until combined. Pour contents into a mixing bowl and add chilled butter cubes. Gently work the mixture with your fingers to combine crumbs with butter until clumps form.
- Spread the streusel mixture in an even layer on a baking sheet and bake for 15-18 minutes or until crisp. Remove from oven and set aside to cool.
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