Lemon Pudding

Lemon Pudding
Photo by Romulo Yanes

Ingredients

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

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

Comments

Variations on Lemon Pudding

  • Lemon Pudding
    • 2 tablespoons honey
    • 1/4 cup cornstarch
    • 6 paper cups (3 oz each)
    • 1 tablespoon lemon zest
    • 1 cup skim milk (or plain soymilk)


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