Back at the beginning of February, I announced that I would spend the month making puddings. All told, I made seven different kinds of pudding. Two chocolate, two butterscotch, one banana, paczki bread pudding, and one lemon pudding later I can say that I've learned a lot about pudding.
Number one on that list is when your pudding is coming to a boil and you're stirring like mad as it begins to thicken, do not leave the pudding to take a phone call! Fortunately, I did not do this to my lemon pudding.
This lovely lemon pudding uses finely grated zest to give it an extra lemony kick. The pudding is strained before serving to remove the zest, or at least most of it. We didn't mind the few tiny bits that got through, but if you want a perfectly smooth pudding then use a fine strainer and don't push or scrap the pudding through the strainer. Or consider using large peels of zest that you can easily remove before serving.
Lemon and blueberry go so well together that I decided to serve my pudding with blueberry-lime preserved that I canned this past summer, but you can serve it plain or with some whipped cream because whipped cream makes everything better. :-) (I'm sure there's a dessert out there that isn't made better with whipped cream, but none are coming to mind at the moment.)
My Favorite Lemon Pudding
from Luscious Lemon Desserts by Lori Longbotham
3/4 C sugar
1/4 C cornstarch
2.5 C milk
3 egg yolks, lightly beaten
2 Tbs grated lemon zest
pinch of salt (up to 1/8th tsp?)
1/2 C freshly squeeze lemon juice (I didn't get quite enough out of my lemon, so I topped it off with some lemon concentrate.)
2 Tbs butter (the recipe says unsalted though I used salted and it was fine)
Whisk sugar and cornstarch together in saucepan. Add milk and whisk until smooth. Add egg yolks, zest, and salt and cook, stirring frequently, over medium heat. When the pudding is thick enough to coat the back of a spoon (we're not talking super thick, just a nice layer that sticks to the spoon), remove from heat.
Stir in lemon juice and butter. Pour through strainer into serving bowl. If desired, spoon into four individual serving dishes. Let cool to room temperature then cover loosely and chill for at least 2 hours or up t 3 days until set.