Lemon Pudding

lemon pudding

This lovely lemon pudding recipe was submitted to Cookingnook.com by Iranian chef by Farhad Zafari of iranchef.

I love lemon pudding and this looks like a great recipe. I love the addition of healthy buttermilk to the recipe. It will give it a nice tart taste.

Replace the buttermilk with regular milk if you prefer. You can also sour regular milk you have on hand. Just put a tablespoon of lemon juice into your measuring cup before you add the milk. Fill the cup with milk and set it aside for 5 minutes as you gather everything else together for your recipe. The lemon juice makes the milk curdle.

Use 1 tablespoon of lemon juice for every cup of milk that the recipe calls for. You won’t notice a difference in the flavor of your pudding.

Some people call this a lemon curd recipe. Curd or pudding – to me the name doesn’t matter. I want to know how it tastes, and this recipe tastes wonderful.

The recipe calls for grated lemon peel. Zest the lemons before you cut them for best results. Remember that you only want the yellow outside rind, not the white inner part of the rind. It should look like this:

Lemon zest

The velvety texture of this pudding is so nice.

This pudding recipe is a great recipe to serve for company or every day. It’s easy to make but so delicious.

lemon pudding

Lemon Pudding

The use of buttermilk gives this lemon pudding a bit of a sweet tart taste that is just a bit different but quite good.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 6 Servings
Calories 244 kcal

Ingredients
 
 

  • 2 eggs, large
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 2 cups buttermilk
  • 1/2 teaspoon lemon peel, grated
  • 1/3 cup lemon juice
  • 1/4 cup butter
  • Whipped cream as desired

Instructions
 

  • In a mixing bowl, blend the eggs to mix the egg yolks and egg whites.
  • In a deep sauce pan, combine the sugar, cornstarch, flour and buttermilk. Cook the mixture on medium heat for 15 minutes.
  • Remove the pan from the heat and slowly mix the beaten eggs into the mixture. Now add the lemon peel, lemon juice, and butter and simmer on low heat for 4-6 minutes. but don’t boil.
  • When the mixture gets thick, pour it into a glass bowl and mix whipped cream into it.
  • Scoop the pudding into serving bowls and chill for 30 mins.

Nutrition

Calories: 244kcalCarbohydrates: 47gProtein: 5gFat: 5gSaturated Fat: 2gTrans Fat: 1gCholesterol: 65mgSodium: 122mgPotassium: 167mgFiber: 1gSugar: 40gVitamin A: 237IUVitamin C: 6mgCalcium: 119mgIron: 1mg
Tried this recipe?Let us know how it was!

Makes about 4 to 6 servings.

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