|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The citrusy, fresh flavor of lemon sparks up a whole range of dishes – from cakes, cookies, pies and puddings to French toast, and from vegetables like green beans, broccoli and asparagus to vegetable frittatas, pork dishes, chicken entrees and pasta dishes. Add lemon to salad dressings, mayonnaise and breadcrumbs to spark their flavors.
This lemon pudding is one such delicious treat, on the sweet side of lemon. The lemon zest amps up the citrusy flavor higher than just juice would do. It's an easy and quick homemade dessert that's especially good as a springtime meal finale.
- 3/4 cup sugar
- 1/3 cup cornstarch
- 2 1/2 cups milk (whole)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons lemon zest
- 1/2 cup lemon juice (fresh)
- 1 tablespoon butter
- Optional: 1 teaspoon lemon oil (or extract)
In a medium saucepan, whisk the sugar and cornstarch together.
Whisk in the milk until it's well-blended.
In a cup or small bowl, whisk the egg and separate yolk until slightly beaten, then whisk the eggs into the milk mixture in the saucepan.
Put the saucepan over medium heat and cook, stirring constantly, until the mix is thickened and bubbly.
Remove from the heat and stir in the lemon zest, lemon juice, butter and lemon oil or extract, if you are using it.
Put the pudding through a strainer and then spoon into individual serving bowls.
Garnish with mint, lemon slices, blueberries, nonpareils or whipped cream, as desired.