Lemon Pudding

lemon pudding w. strawberry

It’s first of June.  It’s unbearably hot in Hong Kong.  I would attend a dinner hosted by our cell group leader, guessed it would be a feast.  Certainly I would like to contribute something – dessert.  What could it be.  It’s a question for two days.  Until the night before, I retrieved a long stored recipe from Lori Longbotham, a luscious lemon pudding.  It’s from her book dated 2001 and regarded as one of the ten best cookbooks by Epicurious.com.  I loved it and my friends too.  It’s creamy and refreshing.  A dash of lemon, first taste in the mouth, lingered for a while.  It’s like bringing back pleasing memories.  Wonderful!

Lemon Pudding2

1/2 cup sugar, + 1 tsp (original 3/4 cup)
1/4 cup cornstarch
2.5 cup milk
3 egg yolks, lightly beaten
2 Tbsp grated lemon zest (3 lemons)
pinch of salt
1/2 Cup lemon juice
30g butter

Lemon Pudding

Whisk sugar and cornstarch together in saucepan. Add milk and whisk until smooth. Add egg yolks, zest, and salt and cook, stirring frequently, over medium heat.

When the pudding is thick enough to coat the back of a spoon, remove from heat.

Stir in lemon juice and butter.  Stir till no grainy dots.

Pour through strainer into serving bowl.

Let cool to room temperature then cover loosely and chill for at least 2 hours or up to 3 days until set.

Serve chilled.

Winnie Wong Cell 20130601 Dinner


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