Ingredients for Silky Lemon Pudding
- Granulated Sugar
- 1/4 cup cornstarch
- Whole Milk
- 2 large egg yolks
- Lemon Zest
- Pinch of salt
- 1/2 cup fresh lemon juice
- Unsalted Butter
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How to Make Silky Lemon Pudding
- In a medium saucepan, whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch until well combined. Gradually whisk in 2 cups whole milk until completely smooth.
- Add 2 large egg yolks, 1 tablespoon lemon zest, and a pinch of salt. Whisk vigorously to ensure everything is thoroughly blended.
- Cook over medium heat, stirring frequently at first, then constantly towards the end, for 5-10 minutes, or until the pudding thickens significantly and coats the back of a spoon.
- Remove from heat and immediately stir in 1/2 cup fresh lemon juice and 2 tablespoons of unsalted butter until the butter is melted and incorporated.
- Pour the pudding through a fine-mesh strainer into a large serving bowl or individual ramekins to remove any lumps.
- Let cool to room temperature. Once cooled, cover loosely and refrigerate for at least 2 hours, or up to 3 days, to allow the pudding to set and chill completely.
- Serve chilled and enjoy this refreshingly delightful dessert!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
184g
Fat
38g
Carbs
18g