MY FAVORITE LEMON PUDDING
Steps:
- Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly 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.
LEMON SOYMILK PUDDING
For those looking for healthy soy recipes, and fans of lemon desserts - that would be just about everybody, no?
Provided by Jenny Sanders
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot (or plastic container if you want to make it in the microwave, which works very well) mix the cornstarch, the grated lemon zest, salt and sugar.
- Slowly mix in enough soymilk to make a smooth paste.
- Then mix in the rest, keeping it smooth.
- Cook over medium heat, stirring constantly until thickened.
- Stir in as much lemon juice as you like- I recommend 2 large ones but it may be more or less according to taste and how juicy the lemons are.
- If making in the microwave, microwave on high for 2 or 3 minutes at a time, stirring well in between times, until thickened and then add the lemon juice.
- If you object to bits of lemon zest it should be strained before you chill it.
- Anyone who likes lemon desserts goes nuts for this.
LEMON RICE PUDDING (SOY MILK)
An easy stove-top rice pudding that can be served warm or chilled. Simple ingredients and easy to make. Cooking time does not include chilling time - this will vary based on the temp in your house and the temp at which you want to serve the pudding. Can be garnished with chocolate sauce, crumbled cookies, or whipped cream.
Provided by galponetta
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel the zest from the lemon in large strips with a vegetable peeler. Be sure only to get the yellow zest, not the white pith.
- In a 2 quart sauce pan, simmer soy milk, sugar and lemon zest over medium heat until just steaming.
- Lightly beat the two eggs in a small bowl. To the eggs, add about 1/3 cup hot milk a spoonful at a time, stirring after each spoonful is added to temper the eggs.
- Slowly pour the eggs mixture into the sauce pan of milk, stirring constantly.
- At this point, remove the strips of lemon zest, or optionally strain the pudding base through a wire mesh strainer into a bowl, and then return to the pan.
- Increase the heat to medium-high, and stir constantly until the milk just starts to thicken. Do not let the milk boil.
- Add the cooked white rice and keep stirring until the pudding is somewhat thickened and silky.
- Remove from heat and add vanilla if desired.
- Pour into a serving dish or individual dishes. Cover the top of the pudding with plastic cling film to keep a skin from forming.
- Cool at room temperature until just warm.
- Can serve warm, or further chill in the refrigerator if desired.
Nutrition Facts : Calories 354.2, Fat 4.8, SaturatedFat 1.1, Cholesterol 93, Sodium 98, Carbohydrate 67.4, Fiber 1.5, Sugar 30.3, Protein 10
LEMON PUDDING
Provided by Jennifer Iserloh
Categories Citrus Dairy Fruit Dessert Freeze/Chill Chill Healthy Self Fat Free Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 3 servings
Number Of Ingredients 6
Steps:
- Whisk all ingredients in a medium saucepan on low heat. Bring to a simmer, stirring constantly. Cook until mixture starts to thicken, 3 or 4 minutes. Pour into cups and chill 2 or 3 hours.
OLD-FASHIONED LEMON PUDDING
Just the basics, no fancy ingredients. If grandma made a lemon pudding, this was it.
Provided by SAGETOAD
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 51m
Yield 6
Number Of Ingredients 7
Steps:
- Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
- Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 82.2 g, Cholesterol 144.3 mg, Fat 11 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 496.2 mg, Sugar 67.5 g
LEMON PUDDING
This lush dessert tastes like a lemon meringue pie without the crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Number Of Ingredients 8
Steps:
- In a medium saucepan (off heat), whisk yolks, 1 cup sugar, cornstarch, lemon zest, salt, and 1/2 cup of the milk until completely smooth; gradually whisk in remaining 3 cups milk.
- Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (mixture will thicken when it reaches a simmer). Remove from heat; whisk in lemon juice.
- Pour mixture through a fine-mesh sieve into a medium bowl. Divide evenly among serving dishes; refrigerate, uncovered, until chilled, about 1 1/2 hours. (To store overnight, cover dishes tightly with plastic once pudding has chilled.)
- To serve, whip cream with remaining 2 tablespoons sugar until soft peaks form. Spoon over puddings; garnish with extra lemon zest, if desired.
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