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Gallery Homemade Lemon Pudding Credit: John Kernick Recipe Summary prep: 20 mins total: 3 hrs 15 mins Servings: 4

Ingredients Ingredient Checklist 1/2 cup granulated sugar 3 tablespoons cornstarch 2 teaspoons finely grated lemon zest (from 2 lemons) 1/8 teaspoon fine salt 1 1/2 cups whole milk 1/2 cup heavy cream 2 large egg yolks 2 tablespoons unsalted butter 2 tablespoons fresh lemon juice

Gallery Homemade Lemon Pudding Credit: John Kernick

Recipe Summary prep: 20 mins total: 3 hrs 15 mins Servings: 4

Homemade Lemon Pudding      Credit: John Kernick  

Homemade Lemon Pudding

Credit: John Kernick

Homemade Lemon Pudding

Recipe Summary prep: 20 mins total: 3 hrs 15 mins Servings: 4

Recipe Summary

prep: 20 mins total: 3 hrs 15 mins

Servings: 4

prep: 20 mins

total: 3 hrs 15 mins

prep:

20 mins

total:

3 hrs 15 mins

Servings: 4

4

Ingredients

Ingredients

  • 1/2 cup granulated sugar 3 tablespoons cornstarch 2 teaspoons finely grated lemon zest (from 2 lemons) 1/8 teaspoon fine salt 1 1/2 cups whole milk 1/2 cup heavy cream 2 large egg yolks 2 tablespoons unsalted butter 2 tablespoons fresh lemon juice

Directions

Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, lemon zest, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.

Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.

Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.

Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). Whisk lemon juice into chilled pudding. To serve, whisk until smooth and divide among four small bowls.

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All Reviews for Homemade Lemon Pudding

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All Reviews for Homemade Lemon Pudding

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Reviews: Most Helpful

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