Lemon Pudding

The approaching hot summer, JFI-Lemon, non stop cravings for chilled tangy drinks and comforting desserts, a simple n cool recipe, all made me try out this easy breezy lemon pudding from here.

The recipe reproduced,(Serves 4)

3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
3 large egg yolks, lightly beaten
2 tablespoons finely grated lemon zest
Pinch salt
1/2 cup fresh lemon juice
2 tablespoons unsalted butter, at room temperature

Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon. Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes. Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

The differences made with the actual recipe:-
When I boiled to cook the milk, cornflour and egg yolks, the whole liquid turned out to be a soft mass rather than a semi thick liquid as mentioned. So, I cooled down the mass, diluted with half a cup of cold milk and smoothened with a hand beater before chilling. Addition of lemon zest can be optional as it might contribute a bitter taste. Fresh lemon juice gives enough and more flavour and that citrus-lemony-tanginess to the dessert.

Goes to lovely n lively Coffee girl for JFI-Lime/Lemon.
Barbara, this is for you too, for the wonderful event of LiveSTRONG With A Taste Of Yellow :)

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