Friday, 28 October 2011


I have been meaning to do this blog post since the day after I did the last one, hence the name. Between being sick, going away and planning an overseas trip I just haven't really been on the computer much at all.

I have a recipe for a really awesome, easy, yummy, quick dessert that my friend Stacey made for us while we were away. She got the recipe from

Lemon Pudding:
Serves 4
3/4 cups sugar
1/4 cup cornstarch
3 large egg yolks, lightly beaten
2 tablespoons finely grated lemon zest
pinch of salt
1/2 cup fresh lemon juice
2 tablespoons unsalted butter

Whisk the sugar and the cornstarch together in a saucepan. Add the milk and whisk until smooth. Add the egg yolks, salt and zest and cook over medium heat, stirring frequently at first then constantly at the end. Do this until the mixture is  thickened enough to 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.
We ate ours out of wine glasses. Unfortunately, I didn't take a photo so here is the one that came with the recipe. 


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