Old-Fashioned Lemon Pudding

Old-Fashioned Lemon Pudding

SAGETOAD

"Just the basics, no fancy ingredients. If grandma made a lemon pudding, this was it."
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Ingredients

51 m servings 434 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 82.2g
  • 27%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 496 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
  2. Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.

Footnotes

  • Cook's Notes:
  • Margarine can be substituted for the butter, if desired.
  • Pudding will thicken more as it cools in the refrigerator.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

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This is good, but the flavor of the egg yolks peaked through. I made half the recipe and added the zest of one lemon which I'm glad that I did. So if you like a strong lemon flavor like I do, ...

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