Time 16m Yield 6 serving(s) Number Of Ingredients 7 Steps:
On med-hi heat, bring sugar and water to a boil. Mix cornstarch, lemon juice and lemon extract. Stir into boiling mixture. Beat the egg yolks and stir about 1/4 cup of the hot mixture into them. Quickly stir this into the hot mix. Spoon into dessert cups. Chill. If you prefer you can put the mix into a baked pie shell, and cover with meringue.
Time 51m Yield 6 Number Of Ingredients 7 Steps:
Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat. Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.
More about “my favorite lemon pudding recipes”
Time 1h Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Combine sugar, flour, salt, lemon juice and grated lemon rind. Add egg yolks which have been well beaten, the milk and melted butter. Last, fold in egg whites which have also been well beaten. Put ingredients into a buttered 9" baking dish which has been set in a larger pan containing about 1" of hot water. (both pans will go into the oven.) Bake for 45 minutes at 325 degrees F. Remove baking dish at once from hot water and allow to cool before serving.
