Monday, September 5, 2011

Lemon Pudding

I love the fresh taste of lemons. There is something just so simple yet perfect about that burst of flavour in my mouth that I wish I could capture it and enjoy it a thousand times over... without the calories, of course. And doesn't that bright yellow colour just make you happy?

I made this yummy pudding a few weekends ago to accompany a VERY heavy dinner of meatloaf, mashed potatoes, gravy and green beans. Because it's a pudding, there is still a denseness there, but the light flavour and creaminess allowed this to be a palate-cleanser.  This is wonderful on its own, or paired with a few fresh berries and short bread cookies.

Enjoy this soon to keep that summer feeling alive!

Lemon Pudding

3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
3 large egg yolks, lightly beaten
2 tablespoons finely grated lemon zest
Pinch salt
1/2 cup fresh lemon juice
2 tablespoons unsalted butter, at room temperature

1. Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.

2. Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.

3. Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

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