LEMON PUDDING
Provided by Jennifer Iserloh
Categories Citrus Dairy Fruit Dessert Freeze/Chill Chill Healthy Self Fat Free Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 3 servings
Number Of Ingredients 6
Steps:
- Whisk all ingredients in a medium saucepan on low heat. Bring to a simmer, stirring constantly. Cook until mixture starts to thicken, 3 or 4 minutes. Pour into cups and chill 2 or 3 hours.
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Maruf Zehan
[email protected]Meh.
Nothemba Tyaliti
[email protected]This was a bit too tart for my taste, but my husband loved it. I think next time I'll use less lemon juice and add a bit more sugar.
I Am Hippo
[email protected]Followed the recipe exactly and it came out perfect. The lemon flavor was subtle but present, and the pudding was light and fluffy. I served it with a dollop of whipped cream and it was delicious.
Abdullah Shakeel
[email protected]Easy to make and turned out great! I used a bundt pan and it took about an hour to bake. The pudding was moist and flavorful, and the lemon glaze on top added a nice touch of sweetness. I'll be making this again for sure.
Numa Limbu
[email protected]This lemon pudding was a delightful treat! The texture was smooth and creamy, and the lemon flavor was perfectly balanced - not too tart, not too sweet. I served it with fresh berries and whipped cream, and it was a hit with my family. Will definitel