You know that moment when you are standing at the stove whisking and whisking and whisking… for what feels like forever… and then all of sudden the sugar and eggs and milk that you are stirring become perfectly thick and luscious on your spoon?
That moment is why I love to cook.
I love the feeling of taking simple ingredients that may even seem boring on their own, combining them and ending up with something utterly different and amazing.
Like this fresh creamy lemon pudding.
Sugar, milk, eggs, lemon… simple, yet beautiful ingredients… that together become a luxurious thick, creamy, tart and sweet lemon pudding. Perfect for a refreshing treat after a rich winter’s meal!
(Now, if you’re like me… the words lemon & pudding together just don’t seem to bring up a mental image of anything amazing.
But please, please ignore those thoughts and make this pudding. If you like lemon… you will love this pudding! I promise!! It’s like perfect lemon curd, lightened with cream, perfectly sweet and tart at the same time!)
I can’t wait to make this lemon pudding in the summer and eat it with a big bowl of fresh, ripe strawberries. I’m drooling just thinking about it!
Fresh Lemon Pudding Recipe
adapted from Luscious Lemon Desserts
this recipes makes 4 servings and uses 2 large lemons
3/4 cup sugar
1/4 cup cornstarch
2 cups lowfat milk
1/2 cup heavy cream
2 tablespoons lemon zest (from two large lemons)
3 large egg yolks, lightly stirred
1/2 cup fresh squeezed lemon juice
2 tablespoons butter, softened
In a medium, heavy saucepan, whisk together the sugar and cornstarch. Whisk in the milk, cream, lemon zest and egg yolks until combined.
Turn the heat on to medium and cook, stirring frequently at first and constantly at the end, until the mixture thickens. (Thick enough… if you dip a spoon in the mixture, hold it upright and then draw your finger across the back of it, the mixture should not drip back down the spoon covering the line you drew!).
Remove the pot from the heat and stir in the lemon juice and butter until smooth.
Pour the mixture through a fine-mesh sieve and then pour into a large bowl or individual serving dishes.
Let cool to room temperature and then place in the fridge to chill and set for at least 2 hours or up to a day (covered with plastic wrap if you are chilling for longer than a few hours!).
Serve with fresh raspberries, smashed raspberries or raspberry freezer jam. Or a bit of freshly whipped cream if you’d like!