This tangy lemon pudding is made from scratch with just the basics — no fancy ingredients. If grandma made a lemon pudding, this was it. The pudding will thicken more as it cools in the refrigerator.
Ingredients
- 2 cups white sugar
- 2/3 cup cornstarch
- 1 teaspoon salt
- 5 cups water
- 4 eggs
- 2/3 cup lemon juice
- ¼ cup butter
Directions
Step 1
Combine sugar, cornstarch, and salt in the top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
Step 2
Beat eggs in a bowl until light and foamy. Pour in 1 cup of the sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.
Tips
Add the zest of 1 lemon when you are adding the lemon juice if you like.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 434 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat6g | 30% |
Cholesterol144mg | 48% |
Sodium496mg | 22% |
Total Carbohydrate82g | 30% |
Dietary Fiber0g | 1% |
Total Sugars68g | |
Protein4g | |
Vitamin C13mg | 63% |
Calcium29mg | 2% |
Iron1mg | 4% |
Potassium84mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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