Lemon Pudding

Name: Lemon Pudding
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 2 tablespoons cornstarch; 1/4 teaspoon salt; 2 cups 2% milk; 2 large egg yolks, room temperature; 2 tablespoons fresh lemon juice; 2 tablespoons butter; 1 tablespoon grated lemon zest; Optional: Sweetened whipped cream, lemon slice and mint leaves

Total Time Prep: 15 min. + chilling Cook: 10 min.

Yield 4 servings

Test Kitchen Approved

Summer desserts abound, but homemade lemon pudding tastes as if it were made specifically to be enjoyed on those hot July evenings.

Ingredients

1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups 2% milk
2 large egg yolks, room temperature
2 tablespoons fresh lemon juice
2 tablespoons butter
1 tablespoon grated lemon zest
Optional: Sweetened whipped cream, lemon slice and mint leaves

Directions

In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a large bowl, whisk a small amount of hot mixture into egg yolk; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in lemon juice, butter and lemon zest. Cool 15 minutes, stirring occasionally.
Transfer to four dessert dishes. Press plastic wrap onto surface of pudding. Refrigerate until cold, about 2 hours.
If desired, top puddings with sweetened whipped cream, lemon slices, and mint leaves just before serving.

Nutrition Facts

3/4 cup: 254 calories, 10g fat (6g saturated fat), 117mg cholesterol, 255mg sodium, 36g carbohydrate (31g sugars, 0 fiber), 5g protein.

No pudding is more rewarding than a homemade one. This lemon-flavored version uses fresh lemon juice and zest to bring out that tangy citrus flavor. —Margaret Knoebel, Milwaukee, Wisconsin

Recipe Creator