Silky Lemon Pudding

Silky Lemon Pudding
Photo by Scott Phillips


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

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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