This lush lemony dessert is far superior to anything from a box mix and just easy to make.

Everyday Food, September 2011

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Credit: John Kernick

Recipe Summary

prep:
20 mins
total:
3 hrs 15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, lemon zest, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.

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  • Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.

  • Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.

  • Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). Whisk lemon juice into chilled pudding. To serve, whisk until smooth and divide among four small bowls.

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