Ingredients
6
6 servings
- •2 cups white sugar
- •0.66666668653488 cup cornstarch
- •1 teaspoon salt
- •5 cups water
- •4 eggs
- •0.66666668653488 cup lemon juice
- •0.25 cup butter
Instructions
- Combine sugar, cornstarch, and salt in the 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.
- Beat eggs in a bowl until light and foamy. Pour in 1 cup of the 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.
Nutritional Facts
Per 6 servings
- Calories: 434
- Carbohydrate: 82g
- Fat: 11g
- Fiber: 0g
- Protein: 4g
- Sugar: 68g
Related Recipes
Lemon Pudding Cake II
Bread Pudding with Lemon Sauce I
Lemon Pudding Cake
Lemon Cream
Old Fashioned Lemon Pie
Easy Lemon Bars
Lemon Pudding Poke Cake
Vintage Lemonade
Old-Fashioned Bread Pudding
Old-Fashioned Rice Pudding I
Peanut Butter Lover's Peanut Butter Pudding
