Jackie Dodd is a Los Angeles-based recipe developer, photographer, food writer and cookbook author. She runs two recipe websites. Domestic Fits combines original recipes with "how to" cooking and baking tips. The Beeroness focuses on...
Homemade lemon pudding is a great summer dessert. Make it ahead of time for summer gatherings, top it with fresh fruit or cookies, and it's a hit with a big crowd.
Lemon pudding with vanilla whipped cream
For the pudding
3/4 cup granulated sugar
1/4 cup cornstarch
2-1/2 cups whole milk
3 large egg yolks
1/4 teaspoon salt
1 teaspoon lemon zest
1/2 cup lemon juice
2 tablespoons unsalted butter, cut into cubes
For the whipped cream
1 cup heavy cream, chilled
1/3 cup powdered sugar
1 teaspoon vanilla extract
In a saucepan off heat, whisk together the sugar, cornstarch, milk, egg yolks, salt, zest and lemon juice until well combined.
Add the butter and place on the stove over medium-high heat. Stir continually until thickened, about 8 minutes. Pour into individual serving bowls, chill until set, about 3 hours.
Once the pudding has set, make the whipped cream. Add the cream, powdered sugar and vanilla to the bowl of a stand mixer. Beat on high until soft peaks form. Distribute whipped cream between all the bowls. Chill until ready to serve.