Lemon Pudding

By SaraB

Ingredients

• 6 large egg yolks
• 1 cup plus 2 Tbs sugar
• 1/3 cup cornstarch
• 1 Tbs finely grated lemon zest
• 1/4 tsp coarse salt
• 3-1/2 cups milk
• 1 cup freshly squeezed lemon juice
• 1 cup heavy cream

Details

Servings 4

Preparation

Step 1

1. 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.

2. 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.

3. 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.)

4. To serve, whip cream with remaining 2 Tbs sugar until soft peaks form. Spoon over puddings.