I never tire of the flavor of Lemon. It is refreshing, sweet, tart and tangy all rolled into one flavor. I promise if you will take the time to make this homemade tart and tangy lemon pudding you will never make it from a box again. This pudding can be used as a filling for a pie, cupcakes, cakes or even freeze for a flavorful pudding popsicle.
Tart & Tangy Lemon Pie Pudding
1 1/2 Cup Sugar
1/2 Cup Cornstarch
1/8 tsp. Salt
4 Egg Yolks
1 3/4 Cup Milk
1/2 Cup Fresh Lemon Juice
3 TBSP. Butter
1 tsp. Fresh Lemon Zest
In a medium sauce pan whisk together the sugar, cornstarch and salt. Add in the egg yolks, milk and lemon juice. Stirring continuously over med.-high heat until thickens, about 8-10 minutes. Remove from heat and stir in butter and zest. Pour directly into small cups so set and chill. *if you don’t want the pudding to have that thin “skin” on top, cover with a small piece of wax paper before chilling. If you are wanting to use this as a filling for cakes, you will want to make sure it cools completely. Happy Summer! ~ Lark
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