Silky Lemon Pudding

Silky Lemon Pudding
Photo by Scott Phillips


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

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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