MY FAVORITE LEMON PUDDING
Steps:
- 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.
- 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.
- 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.
LEMON PUDDING
This lush dessert tastes like a lemon meringue pie without the crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Number Of Ingredients 8
Steps:
- 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.
- 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.
LEMON MERINGUE DESSERTS
These pretty individual dessert cups are cute as can be-and yummy too. A sweet and fluffy golden meringue tops the pudding that's rich with lemony flavor. -Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine 2/3 cup sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. butter and zest. Pour into four 6-oz. custard cups; set aside. , In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Immediately spread meringue over lemon mixture, sealing edges to sides of cups. Bake at 375° for 5-7 minutes or until golden brown.
Nutrition Facts : Calories 227 calories, Fat 4g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 73mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
OLD-FASHIONED LEMON PUDDING
Just the basics, no fancy ingredients. If grandma made a lemon pudding, this was it.
Provided by SAGETOAD
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
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.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 82.2 g, Cholesterol 144.3 mg, Fat 11 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 496.2 mg, Sugar 67.5 g
EASY LEMON PUDDING
Make and share this Easy Lemon Pudding recipe from Food.com.
Provided by MizzNezz
Categories Dessert
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.
LEMON PUDDING POUND CAKE
I love my Aunt TC's Lemon-Lime Soda Cake, so I thought it would be fun to make my own pound cake to share with her. Instant lemon pudding mix is the key to making this pound cake extra moist, and the lemon drizzle on top adds another layer of citrusy goodness.
Provided by Kardea Brown
Categories dessert
Time 2h35m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
- Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
- Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
- Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
- Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
- Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it's too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top.
LEMON PUDDING CAKE CUPS
A teenage reader shares this lemony treat for two. "I'm 14 and I love to cook," says Katie Anderson from Spokane, Washington. "This is one of my favorite desserts...it's so easy to make!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. In another small bowl, beat egg white until stiff peaks form. Gently fold into lemon mixture. , Pour into two ungreased 6-oz. ramekins or custard cups. Place in a shallow baking dish; add 1 in. of hot water to dish. , Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reaches 170°. Allow to cool in water bath for 10 minutes before carefully removing cups to a wire rack. Serve warm or refrigerate.
Nutrition Facts : Calories 230 calories, Fat 4g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 210mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 0 fiber), Protein 6g protein.
LEMON CUSTARD PHYLLO CUPS
Categories Dessert Bake Kid-Friendly Lemon Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 17
Steps:
- For Custard:
- Whisk sugar, cornstarch and salt in heavy medium saucepan to blend. Gradually whisk in 1 cup cold water and lemon juice. Whisk until sugar and cornstarch dissolve. Whisk in egg and lemon peel. Add butter. Whisk over medium heat until mixture boils and thickens, about 5 minutes. Remove from heat. Stir in food coloring. Transfer custard to bowl. Press plastic onto surface of custard and cool to room temperature.
- For Phyllo Cups:
- Preheat oven to 375°F. Lightly spray eight 1/3-cup muffin cups with vegetable oil spray. Stack 4 phyllo sheets into six 4-inch squares, forming total of 24 squares. Press 1 phyllo square into each cup (cover remaining phyllo with plastic wrap and damp towel). Using pastry brush, dab phyllo in a few places with melted butter. Press another phyllo square atop first phyllo square, with corners at different angles. Sprinkle phyllo cups with sugar.
- Bake until phyllo is golden brown, about 6 minutes. Transfer pan to rack and cool cups from muffin tin. (Custard and phyllo cups can be prepared 1 day ahead. Refrigerate custard. Store phyllo cups in airtight containers.)
- Spoon some of custard into each of 4 cups (save remaining custard and cups for another use). Sift powdered sugar over edges of phyllo. Garnish with mint sprigs. Arrange on plates.
MILE HIGH LEMON MERINGUE PUDDING CUPS
I have not tried this pudding. I'm posting this for safe keeping. I found this recipe in Woman's Day magazine.
Provided by internetnut
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350. You'll need 6 ovenproof glass mini coffee mugs, ramekins or custard cups (1/2 cup capacity). Arrange on a rimmed baking sheet.
- In food proccesor, combine 1 1/4 cups of the sugar, the cornstarch, lemon zest and salt; process until zest is finely ground and mixture is tinted very pale yellow. Transfer mixture to a medium saucepan. Whisk in milk until smooth. Bring to a boil over medium heat, stirring gently until pudding thickens. Boil 1 minute, whisking, then remove from heat.
- Whisk yolks in a small bowl until blended. Gradually whisk in 1 cup of the hot pudding; return to saucepan and whisk in lemon juice. Bring mixture back to a boil, whisking constantly, and boil 1 minute longer. Remove from heat; whisk in butter until melted and incorporated. Spoon pudding into mugs; place a large sheet of foil over custards to keep warm.
- Beat 2 egg whites and cream of tartar in large bowl with mixer on medium speed until soft peaks form. Gradually beat in remaining 1/4 cup sugar and continue to beat until stiff, glossy peaks form.
- Transfer meringue to a 1-gallon ziptop bag. Gather meringue to one corner of the bag. Cut off 1/2-inch tip from that corner with scissor. Pipe meringue onto top of each hot pudding to cover completely, piping the meringue about 2-inch high (you'll have extra meringue left; discard). Place puddings in oven 6-8 minutes, until meringue sets and lightly browns. Cool to room temperature, then chill 2 hours before serving.
Nutrition Facts : Calories 324.5, Fat 7.5, SaturatedFat 3.6, Cholesterol 154.6, Sodium 174.5, Carbohydrate 59.9, Fiber 0.2, Sugar 50.7, Protein 6.3
LEMON PUDDING
Provided by Jennifer Iserloh
Categories Citrus Dairy Fruit Dessert Freeze/Chill Chill Healthy Self Fat Free Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 3 servings
Number Of Ingredients 6
Steps:
- Whisk all ingredients in a medium saucepan on low heat. Bring to a simmer, stirring constantly. Cook until mixture starts to thicken, 3 or 4 minutes. Pour into cups and chill 2 or 3 hours.
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