Lemon Pudding

Ingredients

• 2 tablespoons unsalted butter
• 3 jumbo egg yolks (from emptied shells)
• ¼ cup sugar
• trompe l'oeil "toasts
• ¼ cup fresh lemon juice
• ½ teaspoon fresh lemon zest
• 1 tablespoon unsalted butter
• + 6 more ingredients
• • 1 cup half-and-half
  • 2 tablespoons fresh lemon juice
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons distilled white vinegar
  • 8 eggs

Carefully remove and discard top third of each eggshell by tapping around egg with a knife, then gently prying off top. Reserve 3 yolks in a bowl for lemon curd. If making trompe l'oeil toasts, reserve 3 whole eggs in another bowl. Reserve remaining whites and yolks for another use. With a small ...

View full recipe at Epicurious