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KEEPING LIFE CREATIVE IN THE KITCHEN!™

♥Life's so sweet, you deserve a treat♥

♥This Kitchen is seasoned with love♥

♥Meals and memories are made here♥


♥God blesses this kitchen but He doesn’t clean it♥

Tuesday, May 31, 2011

Lemon Pudding



Ingredients:
1/2 cup sugar
1/4 cup cornstarch
2 tablespoons Meyer Lemon zest
3 egg yolks
2 cups whole milk
1/2 cup Meyer Lemon juice

In the bowl of a stand mixer, whisk together the sugar, cornstarch, lemon zest and egg yolks until light and fluffy. Slowly add the milk and whisk until incorporated.

Transfer the mixture to a heavy bottomed saucepan placed over medium-high heat, barely bring to a boil. Reduce the heat to medium-low and simmer until thick, stirring constantly. Strain through a fine mesh strainer.

Slowly add the lemon juice and whisk until combined. If adding lemon juice makes the pudding too thin, return to medium low heat for a couple of minutes to thicken to desired consistency. Remove from the heat and let cool.

Divide among ramekins or cups and place a piece of plastic wrap over each portions to prevent a skin from forming. Let cool for two hours and serve.

Recipe adapted from Tartelette

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