Lemon Pudding

Lemon pudding is a delicious and refreshing dessert, perfect for finishing a meal or for a pleasant break. Here is the recipe for preparing lemon pudding with an Italian twist.

Ingredients

• Juice of 2 large lemons (about 120 ml)
• Grated zest of 1 lemon
• 500 ml of milk
• 3 egg yolks
• 150 g of granulated sugar
• 40 g of cornstarch (cornflour)
• 1 pinch of salt
• Fresh fruit for garnish (optional)

Preparation

1. In a saucepan, mix the starch with the sugar and the pinch of salt.
2. Gradually add room-temperature milk, making sure not to form lumps, until a homogeneous mixture is obtained.
3. Stir in the grated lemon zest.
4. Cook the mixture over medium-low heat, stirring continuously until the cream starts to thicken.
5. In a separate bowl, lightly beat the egg yolks.
6. Add them to the mixture as it begins to thicken, stirring quickly to blend well.
7. Continue to cook the cream for a few minutes after adding the egg yolks, until you obtain a creamy and smooth consistency (be careful not to let it boil).
8. Remove the cream from the heat and add the lemon juice, stirring well to incorporate it.
9. Pour the cream into pudding molds or a large bowl and let cool to room temperature for a few minutes.
10. Cover with cling film in contact with the cream to prevent a skin from forming and place in the refrigerator for at least 2 hours.
11. When serving, you can garnish with fresh fruit of your choice or with a dusting of powdered sugar.

Curiosity

Lemon is a citrus fruit present in the Mediterranean diet, especially in Italy, and is used in many sweet and savory preparations. Besides its fresh and citrus flavor, lemon has antioxidant and detoxifying properties. Lemon pudding is a dessert that easily matches various occasions, and its lightness makes it suitable as a dessert after a hearty meal.

I hope this recipe delights your palate! If you need substitutions or have other questions, I’m here to help.