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
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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