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.
SILKY LEMON PUDDING
Found in the 2001 cookbook, Luscious Lemon Desserts, this recipe makes for a tart, wonderfully tasting lemon treat! Preparation time does not include the time needed to cool to room temperature or to chill for 2 hours or more!
Provided by Sydney Mike
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, whisk together sugar & cornstarch, then add milk & whisk until smooth.
- Add milk & whisk until smooth, then add egg yolks, zest & salt, whisking to blend.
- Cook over medium heat, stirring frequently at first & constantly toward the end, about 5-10 minutes, or until thickened.
- Remove pan from heat & add lemon juice & butter, stirring to blend.
- Pour through a strainer into a large serving bowl or 4 individual serving dishes.
- Let cool to room temperature, then refrigerate, loosely covered, for at least 2 hours or up to 3 days, until set & thoroughly chilled.
- Serve chilled & ENJOY!
IRISH FLUFFY LEMON PUDDING
This is a wonderful dessert it has a fluffy top and a creamy lemon base. If you want a heavier lemon flavor increase the Zest.
Provided by Bergy
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cream the butter.
- Add sugar and beat well.
- Grate the rind of the lemons and squeeze out the juice, strain, set aside.
- Separate the eggs, add one yolk at a time to the butter/sugar mixture beating well between Stir in the flour and gradually add the lemon juice and rind'.
- Add the milk.
- Whisk the egg whites stiff and fold gently into the batter.
- Place into a pie plate and bake in a 350F oven for apprx 40 minutes.
- Dredge with Icing sugar (optional).
- Serve with whipped cream (optional).
LEMON SOYMILK PUDDING
For those looking for healthy soy recipes, and fans of lemon desserts - that would be just about everybody, no?
Provided by Jenny Sanders
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot (or plastic container if you want to make it in the microwave, which works very well) mix the cornstarch, the grated lemon zest, salt and sugar.
- Slowly mix in enough soymilk to make a smooth paste.
- Then mix in the rest, keeping it smooth.
- Cook over medium heat, stirring constantly until thickened.
- Stir in as much lemon juice as you like- I recommend 2 large ones but it may be more or less according to taste and how juicy the lemons are.
- If making in the microwave, microwave on high for 2 or 3 minutes at a time, stirring well in between times, until thickened and then add the lemon juice.
- If you object to bits of lemon zest it should be strained before you chill it.
- Anyone who likes lemon desserts goes nuts for this.
DIABETIC LEMON PUDDING
Low fat, low sugar and yummy. This is a small recipe it doesn't make a lot. It helps to place the paper cups into a muffin tin for support until set. The prep time is actually chill time.
Provided by Annacia
Categories Dessert
Time 2h3m
Yield 3 serving(s)
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.
Nutrition Facts : Calories 75.2, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.6, Sodium 49.5, Carbohydrate 14.6, Fiber 0.3, Sugar 0.1, Protein 3.3
ENGLISH STEAMED LEMON PUDDING
A traditional British treat. All Englishmen have nostalgic memories of hot puddings, especially the Steamed Lemon Pudding, that nobody can make like Grandmother used to. Actually, if you follow the simple directions, your Lemon Pudding will taste just as delicious as Grandmother's.
Provided by Olha7397
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Beat together the butter and sugar until light and creamy. Beat in eggs 1 at a time.
- Fold in flour, salt, baking powder, lemon rind and juice.
- Place in a buttered 4 cup bowl. Cover the bowl with aluminum foil.
- Place bowl in a steamer. Steam the pudding over boiling water on top of the stove for 1 1/4 hours.
- Heat preserves with the water.
- Unmold the pudding. Pour apricot sauce over the pudding and serve hot. 6 servings.
- World's Best Recipes.
Nutrition Facts : Calories 247.4, Fat 10.4, SaturatedFat 5.7, Cholesterol 126.1, Sodium 233, Carbohydrate 33.9, Fiber 0.6, Sugar 13.7, Protein 5.5
MAGIC LEMON PUDDING
Light, luscious, magic lemon pudding. Very quick and easy to do. Delicious for adults and great fun for the kids to make.
Provided by Cheeki_lass
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the Flour, butter, 100g of sugar, lemon rind and the 2 eggs in a bowl or mixer.
- Mix or hand whisk together, add a little milk if needed, to make a soft dropping consistency. Place in a greased dish.
- Put the juice of a lemon in to a jug and make up to 200ml with boiling water add the sugar and corn flour.
- Now this is the magic part. Gently pour ON TOP of the pudding mixture in the dish.
- Bake for 25 - 35 mins depending on how deep the dish is on Gas mark 5.It will now be golden and firm on the top and the sauce will be on the bottom.
- Serve with Yoghurt or Cream. Enjoy!
Nutrition Facts : Calories 504, Fat 22.9, SaturatedFat 13.6, Cholesterol 146.4, Sodium 214.2, Carbohydrate 69.5, Fiber 1, Sugar 44.2, Protein 6.7
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- In a medium (deep) saucepan, combine the cream, sugar and lemon zest. Bring to a boil over medium heat and cook, stirring frequently, to dissolve the sugar. Don't walk away from the mixture as it can easily boil over. If it gets close to the top, remove the pan briefly from the heat to slow the boil.
- Cook until the mixture reduces to exactly two cups. (SEE NOTE) Remove from the heat and add the lemon juice. Set the saucepan aside to cool until a skin forms on top, about 20 minutes. Strain the posset through a fine mesh strainer into a bowl. Discard the lemon zest.
- Divide the mixture between 6 individual bowls or serving glasses. Refrigerate, uncovered, until set, about 3 hours. Once fully chilled, cover with plastic wrap and refrigerate for up to 2 days.
- To serve, unwrap and allow the dessert to rest at room temperature for 10 minutes before serving. Garnish with fruit blueberries or raspberries and serve.
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