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Lemon Pudding

Lemon Pudding

Everyday Food, September 2005 http://www.marthastewart.com/313999/lemon-pudding
3.82353
Rated
76.4706100(17)17
  • Prep Time 30 minutes
  • Total Time 2 hours
  • Yield Serves 8

Ingredients

    • 6 large egg yolks
    • 1 cup plus 2 tablespoons sugar
    • 1/3 cup cornstarch
    • 1 tablespoon finely grated lemon zest, plus more for garnish (optional)
    • 1/4 teaspoon coarse salt
    • 3 1/2 cups milk
    • 1 cup freshly squeezed lemon juice
    • 1 cup heavy cream

Directions

  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 tablespoons sugar until soft peaks form. Spoon over puddings; garnish with extra lemon zest, if desired.

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