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.
LEMON PUDDING WITH FLOATING MERINGUE ISLANDS
Make and share this Lemon Pudding With Floating Meringue Islands recipe from Food.com.
Provided by valgal123
Categories Dessert
Time 30m
Yield 4 bowls of pudding, 4 serving(s)
Number Of Ingredients 10
Steps:
- MERINGUE: Preheat oven to 375°F.
- Place the egg whites and cream of tartar in a bowl and beat with an electric mixer on high speed for 2 minutes or until soft peaks form. (When the beaters are lifted out of the bowl, they form peaks that fold over.) Add the sugar and beat for 1 minute or until thick and glossy. Form 4 mounds of meringue in an 8 or 9 inch shallow baking dish and bake for 10 to 12 minutes or until golden brown on the edges.
- FILLING: Place the sugar, cornstarch salt and water in a small saucepan and cook over medium high heat, stirring frequently, for 5 minutes or until it begins to boil. Boil for 1 minute. Place the egg yolks in a small bowl and beat slightly. Very slowly whisk some of the hot mixture into the eggs to temper them. Pour the eggs into the pan and cook over low heat, stirring constantly, for 1 minute or until the mixture barely begins to bubble. (Do not allow the pudding to boil or the eggs will curdle.) Remove the pan from the heat and stir in the butter and lemon juice.
- Carefully pour the pudding around the meringue. The meringue may loosen on their own and pop to the top of the pudding. If they do not, carefully run a knife or spatula around them to loosen them. Refrigerate for at least 1 hour, or until ready to serve.
Nutrition Facts : Calories 245.7, Fat 4.9, SaturatedFat 2.5, Cholesterol 102, Sodium 199, Carbohydrate 48.9, Fiber 0.1, Sugar 44.4, Protein 3.1
GRANDMA'S FLOATING ISLAND PUDDING
This simple and elegant dessert came from my Grandmother thirty years ago. My siblings and I loved it as kids and still do. It's sweet but not overly filling. If you scorch it - start over. Keeps well in refrigerator. Can be made day ahead.
Provided by sugarpea
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Island: Mix all ingredients thoroughly in saucepan and.
- cook over medium heat, stirring constantly until well thickened, 8-10 minutes.
- Pour into four 6oz custard cups and.
- seal with plastic wrap laid directly on pudding to prevent film from forming.
- Refrigerate until cooled and set.
- Topping: Mix all ingredients in saucepan and.
- cook over medium heat, stirring constantly until thickened, 8-10 minutes.
- Pour into 2 cup measure and.
- seal with plastic wrap laid directly on pudding to prevent film from forming.
- Refrigerate until cooled.
- To Serve: Insert table knife between Island and custard cup and run knife around cup to loosen.
- Invert each Island on a serving plate and remove custard cup.
- Pour 1/2 cup topping over Island- topping may be served warmed in microwave or chilled.
Nutrition Facts : Calories 309.6, Fat 8.8, SaturatedFat 4.9, Cholesterol 120, Sodium 160.4, Carbohydrate 49.3, Fiber 0.1, Sugar 31.4, Protein 9
LEMON PUDDING
This lush dessert tastes like a lemon meringue pie without the crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Number Of Ingredients 8
Steps:
- In a medium saucepan (off heat), whisk yolks, 1 cup sugar, cornstarch, lemon zest, salt, and 1/2 cup of the milk until completely smooth; gradually whisk in remaining 3 cups milk.
- Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (mixture will thicken when it reaches a simmer). Remove from heat; whisk in lemon juice.
- Pour mixture through a fine-mesh sieve into a medium bowl. Divide evenly among serving dishes; refrigerate, uncovered, until chilled, about 1 1/2 hours. (To store overnight, cover dishes tightly with plastic once pudding has chilled.)
- To serve, whip cream with remaining 2 tablespoons sugar until soft peaks form. Spoon over puddings; garnish with extra lemon zest, if desired.
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 MERINGUE DESSERTS
These pretty individual dessert cups are cute as can be-and yummy too. A sweet and fluffy golden meringue tops the pudding that's rich with lemony flavor. -Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine 2/3 cup sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. butter and zest. Pour into four 6-oz. custard cups; set aside. , In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Immediately spread meringue over lemon mixture, sealing edges to sides of cups. Bake at 375° for 5-7 minutes or until golden brown.
Nutrition Facts : Calories 227 calories, Fat 4g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 73mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
FLOATING ISLANDS WITH LEMON-SCENTED CUSTARD SAUCE AND RASPBERRIES
Provided by Jeanne Thiel Kelley
Categories Mixer Egg Dessert Bake Kid-Friendly Mother's Day Raspberry Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- For sauce:
- Bring cream and milk to simmer in heavy medium saucepan. Using whisk, beat egg yolks and sugar in medium bowl until light, about 2minutes. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Pour custard into bowl. Stir in lemon juice and peel. Cool slightly, then chill uncovered until cold. do ahead Sauce can be made 2 days ahead. Cover and keep refrigerated.
- For meringue islands:
- Preheat oven to 350°F. Generously butter six 3/4-cup soufflé dishes and dust with sugar. Place on baking sheet. Using electric mixer, beat egg whites with pinch of salt in large bowl until soft peaks form. Gradually beat in sugar. Continue beating until stiff and glossy. Divide meringue among prepared souffl dishes, mounding slightly. Bake until meringues puff and begin to brown lightly on top and tester inserted into center comes out clean, about 15 minutes. Cool to room temperature, at least 20 minutes and up to 3 hours (meringues will deflate).
- Divide custard sauce among 6 shallow soup bowls. Carefully run small sharp knife around edge of meringues to loosen, if necessary. Invert meringues, then turn top side up and place on sauce. Garnish with lemon slices and sprinkle with raspberries.
FLOATING ISLAND (OEUFS A LA NEIGE)
A soft vanilla custard with floating clouds of poached meringue.
Provided by SUE WILLIAMS
Categories World Cuisine Recipes European French
Time 1h50m
Yield 5
Number Of Ingredients 5
Steps:
- Separate two of the eggs. In top of double boiler, combine 1 whole egg and 2 yolks with 1/4 cup sugar and the salt, whisking until smooth. Whisk in the milk and cook over simmering water, stirring constantly with a spatula or wooden spoon. When the custard thickens enough to coat the back of a spoon, remove it from the heat. (Do not boil. If custard should start to curdle, remove from heat and beat vigorously until smooth.) Pour the custard through a strainer into a bowl and stir in the vanilla extract. Cool and refrigerate.
- In a heat-proof bowl, lightly whisk the 2 egg whites with the remaining 1/4 cup sugar, just enough to dissolve the sugar. Place the bowl on top of a pot of simmering water and stir constantly until the temperature of the whites reaches 145 degrees F (63 C) or hotter. Immediately remove the bowl from the heat, and use an electric mixer to beat the warm egg whites until they form stiff, glossy peaks.
- Pour the chilled custard into a serving dish. Drop the meringue by heaping tablespoons onto the custard to make islands. Chill before serving.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 23.6 g, Cholesterol 118.3 mg, Fat 5.3 g, Protein 6.1 g, SaturatedFat 2.3 g, Sodium 234.7 mg, Sugar 23.6 g
LEMON PUDDING WITH STRAWBERRIES AND MERINGUE CIGARS
This sublime lemon dessert is the perfect antidote to all those chocolate bunnies and chocolate-stuffed eggs proliferating at Easter like, well...rabbits. It helps that our pudding is simple to make, too. A seriously tart lemon curd-quickly cooked on top of the stove-is folded into sweetened whipped cream, which both tempers the tang and lightens the dessert with a suave silkiness. Crisp, airy wisps of meringue, lightly sprinkled with chopped pistachios and easily shaped and baked into cigars, are delightful on their own, but they're surprisingly efficient alternatives to spoons for delivering the pudding to your mouth.
Provided by Gina Marie Miraglia Eriquez
Categories Berry Citrus Egg Fruit Nut Dessert Bake Easter Kid-Friendly Strawberry Lemon Tree Nut Pistachio Spring Lemon Juice Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For meringue cigars:
- Heat oven to 200°F with racks in upper and lower thirds. Line baking sheets with parchment paper. Use a pencil to mark parchment with parallel lines 5 inches apart; these lines will be your guides when piping. Turn paper over.
- Beat whites with salt in stand mixer at high speed (or in a large bowl with handheld mixer) until they just hold soft peaks. Gradually add sugar, beating, and continue to beat at high speed until meringue holds stiff, glossy peaks. Secure paper to baking sheets with dabs of meringue.
- Spoon some meringue into pastry bag and pipe 5-inch-long cigars (3/4 to 1 inch wide) onto 1 baking sheet, about 1 inch apart. Add more meringue to pastry bag and pipe more cigars in same manner on other baking sheet.
- Sprinkle cigars generously with pistachios.
- Bake cigars in oven, switching position of sheets halfway through baking, until crisp but still white, about 2 hours.
- Turn off oven and cool meringue cigars in oven 1 hour, then transfer to wire racks to cool completely.
- Make lemon pudding while meringue cigars are baking:
- Set a large fine-mesh sieve over a large bowl.
- Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until butter melts, curd is thick enough to hold marks of whisk, and first bubble appears on surface, 6 to 9 minutes.
- Immediately force lemon curd through sieve into bowl and chill curd, its surface covered with a round of wax paper, until cold, at least 1 hour.
- Beat cream and confectioners' sugar in another bowl with cleaned beaters until mixture just holds soft peaks. Fold one third of whipped cream into lemon curd to lighten, then fold in remaining cream. Divide among individual bowls and chill, covered, if not using right away.
- Top with strawberries and serve with meringue cigars.
TANGY LEMON PUDDING WITH LEMON MERINGUE ICE CREAM
Alison Coulling puts a stylish twist on a classic, winning over the judges in the search for Britain's Best Pud
Provided by Good Food team
Categories Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- For the lemon sauce, beat together the eggs and yolk with the zest and juice. Add the sugar and butter, then place the bowl over a pan of gently simmering water. Stir until the sauce is glossy and has thickened to coat the back of the spoon. Remove and leave to cool.
- For the ice cream, churn the crème fraîche in an ice-cream machine until it is thick. Remove from the machine, then marble in 200ml of the cooled lemon sauce and fold through the meringue pieces. Transfer to the freezer for 3-4 hrs until frozen.
- Heat oven to 200C/180C fan/gas 6. Butter 4 individual pudding moulds and line the bases with greaseproof paper. Beat the butter and sugar until pale and fluffy. Gently fold in the eggs and flour alternately, a little at a time, until combined, then add the zest and juice. Spoon into the moulds so that they are three-quarters full and bake for 20 mins until golden, risen and firm to the touch. Leave to cool slightly, then turn out. To serve, gently reheat the sauce, pour over the puddings and accompany with the ice cream.
Nutrition Facts : Calories 1528 calories, Fat 98 grams fat, SaturatedFat 59 grams saturated fat, Carbohydrate 154 grams carbohydrates, Sugar 135 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.17 milligram of sodium
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