I woke up today with the urge to do something really nice, and something that dealt with lemons. At first, and for a while, I’ve been tinkering with the idea of having my own recipe for Lemon Curd. I was gonna tweak and combine a few that I’ve tabbed over the days to make my own, perfect for tarts in the summer.
As I was relaying what I thought was good news to Boyfriend, he said he wanted Lemon Pudding. In fact, he was craving it and he’d get himself some of the Jell-O brand (probably tomorrow). Now, I’m not sure if he actually got any, as this took place yesterday, but I was a little insulted at the thought of him buying ready-made pudding.
I’ve been on this kick of “everything homemade” and it’s been great. It’s tasted a lot better and been a lot healthier, too. So as I was going over my Lemon Curd recipe I decided to flip the recipe and make Lemon Pudding instead.
I’ve adapted the recipe somewhat from one that I found on FoodGawker.
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 1/2 cups vanilla flavored coconut milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons finely grated lemon zest
- pinch of salt, to taste
- 1/2 cup fresh lemon juice
- 2 tablespoons butter, room temperature
Place sugar and cornstarch in a saucepan. Whisk to combine the two. Gradually add the milk, whisking until smooth. This will take a few minutes so be patient. Add egg yolks, lemon zest, and salt. Cook on medium-high heat, stirring constantly, till sauce thickens, about 6-7 minutes so be patient. You’ll know it’s done when it can coat a spoon.
Remove from heat and stir in the lemon juice and butter. Whisk to make smooth, about 20 seconds. Place in jars (about 3-4 1 pint jars). Let cool completely, and then cover with plastic wrap or lid. Refrigerate for a minimum of 2 hours, or overnight, till set. Serve chilled.