Silky Lemon Pudding

Silky Lemon Pudding
Photo by Scott Phillips


  • ½ cup fresh lemon juice
  • 3 Tbs. unsalted butter, at room temperature
  • Pinch salt
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 4 large egg yolks
  • ¼ cup cornstarch
  • + 3 more ingredients
    • 2 Tbs. lightly packed finely grated lemon zest
    • Whipped cream and candied violets for garnish (optional)
    • 2-¼ cups whole milk

In a medium saucepan off the heat, whisk together the milk, both sugars, and cornstarch until smooth. Whisk in the egg yolks, lemon zest, and salt. Set over medium heat and cook, whisking frequently at first and constantly toward the end, until thickened and the whisk leaves a very defined trail ...

View full recipe at Fine Cooking


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