Sort ingredients
dwhit1220
QR Code
Listen
Pdf
In a small, heavy saucepan, whisk together the sugar, cornstarch and salt. Whisk in the milk. Cook and stir the mixture over medium heat until it’s thickened and bubbly. Reduce the heat to low, and cook and stir the mixture for two minutes longer. Remove the saucepan from the heat.
Add the egg yolks to a large bowl, then whisk in a small amount of the hot milk mixture. Return the tempered eggs to the pan, whisking constantly.
Bring the mixture to a gentle boil, and cook and whisk for two minutes. Remove the saucepan from the heat. Stir in the lemon juice, butter and lemon zest. Allow the mixture to cool for 15 minutes, stirring occasionally so a skin doesn’t form on the surface of the pudding.
Transfer the lemon pudding to four dessert dishes. Press storage wrap directly onto the surface of the pudding so a skin doesn’t form. Refrigerate the lemon puddings until they're cold, about two hours.
Just before serving, remove the storage wrap from the lemon puddings. If desired, garnish each lemon pudding with sweetened whipped cream, lemon slices and mint leaves just before serving.