Easy Lemon Pudding
"This is so easy to make and has a nice sweet, lemony flavor."
photo by wjorma
- Ready In:
- 16mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2⁄3 cup sugar
- 1 1⁄3 cups water
- 5 teaspoons cornstarch
- 1⁄4 cup lemon juice
- 1⁄4 teaspoon lemon extract
- 1⁄4 teaspoon salt
- 3 egg yolks
directions
- On med-hi heat, bring sugar and water to a boil.
- Mix cornstarch, lemon juice and lemon extract.
- Stir into boiling mixture.
- Beat the egg yolks and stir about 1/4 cup of the hot mixture into them.
- Quickly stir this into the hot mix.
- Spoon into dessert cups.
- Chill.
- If you prefer you can put the mix into a baked pie shell, and cover with meringue.
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Reviews
-
MizzNezz, this was just the light, tasty treat I was looking for! No fuss, no muss and just enough to suit my needs. This recipe made just enough to fill 3 dessert cups. Nice and lemony with just the right amount of sweet and tangy flavor! You saved the day, once again, Nezz! Thank you! -
This has such flavour! The lemon extract is a nice addition. However, I had a slight curdling, which may have been my fault, I don't know. To make sure THAT didn't happen again, I first combined the sugar, cornstarch, and salt. Then I stirred in the egg yolks. Next, the juice, extract, and 1/3 cup water. Then 1 cup hot water. Cooked everything and it was beautiful! Will definitely make this again and again! -
I found the recipe was lacking too much in the instruction area. I read the reviews for some tricks, and made it like I would have cooked a packaged lemon pie mix. I boiled the water and sugar, added the corn starch mixed in with the lemon juice. I beat my eggs and slowly added a bit of the hot mixture to the eggs, and did that a few times so that my eggs did not cook. Added to the rest of the hot liquid sugar mixture and boiled, and boiled, and boiled it to death but it did not thicken at all. There is a lemony taste in the result, but I would really like to know how just adding the eggs to the hot mixture would have let it thicken with uncooked egg yolks simply added in. Very disappointed. Needs more instructions and then possibly it may be a very good recipe as the lemon flavour is there also the nice translucency lemon curdish texture could be there. -
Great but use real lemon and grated squeezed. -
This one didn’t work for me...I think because of the boiling water. I followed the instructions, but when the eggs came in contact with the boiling water I got partially cooked strips of egg, like when you make egg drop soup. Whoops. Next time I’ll make sure the water doesn’t reach a boil. I saw another recipe where the last step is to strain it through cheesecloth into the serving dishes. That would probably keep out those pesky egg shreds.
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Tweaks
-
I tweaked this a little according to what I had; used orange extract instead of lemon, and added some lemon zest and a little vanilla extract to it. Both Grandma and Mom were surprised by my "pudding", as it came out much more like lemon curd, but everyone loved the flavor. I might add a bit of milk or something next time, to make it more of the expected, Jell-o type pudding, but five stars for taste
RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
