Lemon Pudding
A quick and delicious lemon pudding, boosted by lemon zest, makes an excellent springtime dessert.
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Instructions
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Whisk sugar and cornstarch together in a medium saucepan.
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Whisk in milk until well-blended.
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Beat an egg and an extra yolk, then whisk into the milk mixture in the saucepan.
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Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
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Remove from heat; stir in lemon zest, lemon juice, butter, and optional lemon oil or extract.
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Strain the pudding, then spoon into individual serving bowls.
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Garnish as desired with mint, lemon slices, blueberries, nonpareils, or whipped cream.
Nutritional Info (per serving)
Calories:
239 kcal
Carbohydrate:
38 g
Cholesterol:
108 mg
Fiber:
0 g
Protein:
6 g
Saturated Fat:
4 g
Sodium:
90 mg
Sugar:
31 g
Fat:
8 g
Unsaturated Fat:
0 g