Favorite Lemon Pudding

Name: Favorite Lemon Pudding
Ingredients: 34 cup sugar; 14 cup cornstarch; 2 12 cups milk; 3 large egg yolks, lightly beaten; 2 tablespoons finely grated lemon zest; salt, a pinch; 12 cup fresh lemon juice; 2 tablespoons unsalted butter, at room temperature

8 ingredients

5 steps

Ingredients

34 cup sugar
14 cup cornstarch
2 12 cups milk
3 large egg yolks, lightly beaten
2 tablespoons finely grated lemon zest
salt, a pinch
12 cup fresh lemon juice
2 tablespoons unsalted butter, at room temperature

Directions

1

Whisk together the sugar and cornstarch in a medium saucepan; add the milk and whisk until smooth.
2

Add the egg yolks, zest, and salt; cook over medium heat, stirring frequently at first and constantly toward the end, until thickened.
3

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.
4

Let cool to room temperature; refrigerate, loosely covered, for at least 2 hours or up to 3 days, until set and thoroughly chilled.
5

Serve chilled.