Lemon Pudding

Prep Time: 15 mins  | Cook Time: 8 mins | Course: Dessert | Yield: 6

Lemon custard pudding, an old time comfort food! Inspired by Lori Longbotham in her book Luscious Lemon Desserts. While this is delicious on its own, I also added a bit of farmer's cheese “mousse” on top and a few berries.

2 ½ cups milk

¾ cup sugar

3 Tbsp cornstarch

Pinch of salt

3 egg yolks

½ cup lemon juice, about 2-4 lemons 

Zest of lemons

2 Tbsp butter

Scald the milk and zest of the lemons in a medium saucepan, mix sugar, cornstarch, salt and egg yolks together with a ladleful of the hot milk. Mix quickly to temper the eggs, whisk another ladleful in and then mix into the saucepan with the rest of the milk. Stir in the lemon juice and cook stirring until the pudding is thickened. Take off the heat and stir in the butter. Ladle into ½ cup dessert cups and serve warm or cold. Farmers cheese “mousse” is optional but delicious (reserve 1 cup of pudding for mousse if using).

Mousse:

8 oz farmers cheese

2 Tbsp sugar

1 cup heavy cream

1 cup lemon pudding, cooled

Fresh berries, garnish

Beat the cheese and sugar together until smooth in a mixer. Whip in the cream and pudding, mixing until an airy and smooth cream mousse like texture is achieved (about 2 minutes). Dollop on top of the pudding and garnish with fresh berries.