Indulge in the delightful tanginess and velvety texture of this Creamy Lemon Pudding. Perfect for a refreshing dessert or a zesty treat, this recipe is sure to brighten up any occasion.
Ingredients:
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- Pinch of salt
- 1 1/2 cups whole milk
- 1/2 cup freshly squeezed lemon juice (approximately 2-3 lemons)
- 2 large egg yolks
- 2 tablespoons unsalted butter
- Zest of 1 lemon
- Whipped cream and lemon slices for garnish (optional)
Instructions:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt until well combined.
- Gradually whisk in the whole milk until smooth and no lumps remain.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken, about 5-7 minutes.
- Once the mixture has thickened, reduce the heat to low. Whisk in the lemon juice until fully incorporated.
- In a small bowl, lightly beat the egg yolks. Gradually whisk a small amount of the hot milk mixture into the egg yolks to temper them, then slowly pour the egg mixture back into the saucepan, whisking constantly to prevent scrambling the eggs.
- Cook the pudding mixture over low heat, stirring constantly, until it thickens further and coats the back of a spoon, about 2-3 minutes.
- Remove the saucepan from the heat and stir in the unsalted butter until melted. Mix in the lemon zest until well combined.
- Transfer the pudding to serving dishes or a large bowl. Cover with plastic wrap, ensuring that the plastic wrap touches the surface of the pudding to prevent a skin from forming.
- Refrigerate the pudding for at least 2 hours, or until chilled and set.
- Once chilled, serve the creamy lemon pudding topped with whipped cream and lemon slices if desired. Enjoy!
Note: For a smoother texture, you can strain the pudding mixture through a fine-mesh sieve before chilling.
