Rating: 3.42 stars
69 Ratings
  • 5 star values: 16
  • 4 star values: 19
  • 3 star values: 17
  • 2 star values: 12
  • 1 star values: 5

This lush dessert tastes like a lemon meringue pie without the crust.

Everyday Food, September 2005

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Recipe Summary test

prep:
30 mins
total:
2 hrs
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.)

  • 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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Reviews (3)

69 Ratings
  • 5 star values: 16
  • 4 star values: 19
  • 3 star values: 17
  • 2 star values: 12
  • 1 star values: 5
Rating: 2.0 stars
04/11/2020
I'm not sure why but it was thicker when it was cooking, then for some reason it got very thin when it cooled and never thickened. Other than that it does taste good
Rating: 2.0 stars
04/11/2020
I'm not sure why but it was thicker when it was cooking, then for some reason it got very thin when it cooled and never thickened. Other than that it does taste good
Rating: 2.0 stars
04/11/2020
I'm not sure why but it was thicker when it was cooking, then for some reason it got very thin when it cooled and never thickened. Other than that it does taste good
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Rating: 5 stars
09/05/2016
My grandkids love this. It is light and lemony. Delicious. Nice creamy texture.
Rating: Unrated
09/05/2010
yummm! Nice 'n lemony! Ate it along side angel food cake and it was delicious!
Rating: Unrated
11/24/2007
used in cream puffs, changed the 1 cup fresh lemon juice to less than 1/2 cup definately a keeper recipe umm ummm good
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