Lemon Pudding

Pudding is one of my favorite desserts to make when it's hot outside because it doesn't require you to turn on the oven and after it chills in the fridge for just a few hours you have a cold, creamy, delicious treat to enjoy. I came up with the idea for this Lemon Pudding recipe because I wanted a light, airy pudding recipe with just a hint of tang that would be perfect for this time of year.

This pudding is easy to make and has just enough lemon in it without it being overpowering or tart. Plus, the creaminess of the pudding itself works well with the zesty flavor of lemon.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Eggs: You'll want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your pudding. If you forget to leave them out before you start, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Check out My Favorite Baking Tools to see what I use when I bake.

Whisk sugar, cornstarch, and salt together in a saucepan. Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.

Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks.

Once the mixture on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.

Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.

Remove the pudding from the heat and whisk in the lemon juice. Strain pudding through a sieve into a small bowl before transferring it to heat safe dishes. Cover each with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.

Once the pudding is ready, combine heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.

Cover and refrigerate until ready to use and slightly whisk before using if need be. Once pudding is chilled, top each bowl with a dollop of whipped cream. Enjoy!

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