Meyer Lemon Pudding--Wow

By Kathryn Washburn Breighner

Oh, is this yummy. Marty brought back some Meyer lemons from Palm Springs. These lemons are so incredible-a blend of lemons and oranges. And they are huge!

So I made a pudding and it's a winner:

3/4 c sugar
1/4 c cornstarch
2 1/2 c milk
3 large egg yolks, beaten
1/8 t salt
the zest of one Meyer lemon
1/2 c freshly squeezed Meyer lemon juice (from 1 lemon)
1T butter

Mix together the sugar and cornstarch and then wisk in 1/2 c milk until smooth. Let stand for 5 minutes. (You can zest and squeeze the lemon while this is standing). Wisk in remaining milk and then add egg yolks, zest, and salt.

Cook the mixture over medium heat, whisking constantly, until the pudding thickens, about 8-10 minutes. Remove from the heat and stir in the lemon juice and butter.

Pour through a strainer or steamer basket (I used a steamer basket) to remove zest from the pudding. Place a piece of plastic wrap on top of the pudding to keep a skin from forming. I cooled the pudding on the counter for about 15 min and then refrigerated. However, in that 15 min., I had to eat some of the pudding warm!

Mom used to serve us warm chocolate pudding on top of lady fingers. This pudding would be outstanding on lady fingers or drizzled over angel food cake. Tasty!