Silky Lemon Pudding Recipes

MY FAVORITE LEMON PUDDING

My Favorite Lemon Pudding image

Provided by Food Network

Categories dessert

Time 17m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
3 large egg yolks, lightly beaten
2 tablespoons finely grated lemon zest
Pinch salt
1/2 cup fresh lemon juice
2 tablespoons unsalted butter, at room temperature

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 RECIPE

Lemon Pudding Recipe image

Lemon pudding, a quick and healthy delight for dessert, is a "make it anytime" pudding. One can prepare this lemon flavored dessert in minutes by using basic ingredients available in all households at all the time. The ease of preparation and heavenly sweet and tart taste of this pudding makes it an ideal sweet dish to prepare when in a hurry. Learn this recipe and give delightful treat to your friends and family in Christmas and Thanksgiving get-togethers.

Yield 2 servings

Number Of Ingredients 8

Ingredients

3 tablespoons Lemon Juice
2 teaspoons grated Lemon Peel
1/3 cup Sugar
2 tablespoons Cornstarch
1 tablespoon Unsalted Butter, melted
1 large Egg Yolk, lightly beaten
1 cup Milk
1/8 teaspoon Salt

Steps:

Directions:Whisk together cornstarch and sugar in a medium size saucepan. Add milk in small quantities while whisking constantly. Whisk it until it's smooth and there are no bubbles and lumps.Add beaten egg yolk, grated lemon peel and salt and stir well.Put saucepan on stove top and cook on medium heat until it is thick and starts to coat back of the spoon. Stir constantly to avoid any lumps and prevent sticking. (See tip below.)Remove saucepan from heat and stir in butter and lemon juice.Strain if necessary and pour into 2 individual serving dishes or 1 large bowl.Let it cool at room temperature.You can either serve it at room temperature or cover it with a plastic wrap and put in a refrigerator for approx 2 hours to set and chill.Chilled lemon pudding is ready for serving.

SILKY LEMON PUDDING

Silky Lemon Pudding image

Found in the 2001 cookbook, Luscious Lemon Desserts, this recipe makes for a tart, wonderfully tasting lemon treat! Preparation time does not include the time needed to cool to room temperature or to chill for 2 hours or more!

Provided by Sydney Mike

Categories Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup granulated sugar
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
2 tablespoons unsalted butter, room temperature

Steps:

In a medium saucepan, whisk together sugar & cornstarch, then add milk & whisk until smooth.
Add milk & whisk until smooth, then add egg yolks, zest & salt, whisking to blend.
Cook over medium heat, stirring frequently at first & constantly toward the end, about 5-10 minutes, or until thickened.
Remove pan from heat & add lemon juice & butter, stirring to blend.
Pour through a strainer into a large serving bowl or 4 individual serving dishes.
Let cool to room temperature, then refrigerate, loosely covered, for at least 2 hours or up to 3 days, until set & thoroughly chilled.
Serve chilled & ENJOY!

OLD-FASHIONED LEMON PUDDING

Old-Fashioned Lemon Pudding image

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

Ingredients

2 cups white sugar
⅔ cup cornstarch
1 teaspoon salt
5 cups water
4 eggs
⅔ cup lemon juice
¼ cup butter

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

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