Lemon pudding recipe?
I have about 25 lemons sitting in the mudroom, just off the backyard tree. I thought I'd use some of them to make lemon pudding this afternoon, but was not able to find a useful recipe on epicurious or food network. The food network recipes tended to start with "Open two boxes of instant lemon pudding mix..."
What I'm looking for is a good, tart homemade lemon pudding recipe, featuring lemons and not pudding mix, lemonade from concentrate, etc.
Does anyone have a recipe they would be willing to share?
that's funny- I happened to answer a similar question yesterday- here's what I said:
first thing that came to mind was a cake I used to make from Sunset Magazine- it separates into a souffle-like layer and a custardy layer. Serve with raspberry sauce (like from a frozen tin- I think I strained it). It's called Lemon Pudding Cake- no, it doesn't have instant pudding in it! You can find it online at sunset.com- it's from May 1999.
I made a very similar recipe to this from the Food Network site last night (actually exactly like this but with 2-1/2 c. milk instead of which I used 2 c. 1% milk and 1/2 c. half & half and the zest of two lemons and a lime) and just had some this afternoon with raspberries - it is the perfect dessert for a summer afternoon. I think in the future I might use 2 c. milk because it is a tiny bit thin even when cold, but that did not stop me from going back for a second small bowl. Here is the link for the recipe I used:
I hope this is exactly what you are looking for. A couple of weeks ago I made this excellent pudding from Lucious Lemon Desserts. She calls for 2 Tbsp of lemon zest but I thought that might be too intense. It is very lemony with just the rind of one lemon. The zest needs to be strained to remove any trace of bitterness. That also makes the pudding silky smooth.
3/4 cup sugar
1/4 cup cornstarch
3 large egg yolks
zest from one or two lemons
pinch of salt
1/2 cup fresh lemon juice
2 Tbsp unsalted butter, room temp
1) Whisk sugar and cornstarch together in a medium saucepan; add milk and whisk until smooth. Add egg yolks, zest and salt and cook over medium heat, stirring frequently as it heats, then constantly until thickened. Should take about 5 minutes.
2) Remove from heat and stir in lemon juice and butter. Pour through a strainer into a bowl or individual dishes. Let cool and refrigerate 2 hours or up to 2 days.