Delia Smith’s Lemon Pudding is made with sugar, cornstarch, milk, egg yolks, lemon zest, salt, lemon juice, and unsalted butter. This delicious Lemon Pudding recipe creates a refreshing dessert that takes about 2 hours and 20 minutes to prepare and can serve up to 4 people.
Delia Smith Lemon Pudding Ingredients
- 3/4 cup (150g) sugar
- 1/4 cup (30g) cornstarch
- 2 1/2 cups (600ml) milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons finely grated lemon zest
- Pinch of salt
- 1/2 cup (120ml) fresh lemon juice
- 2 tablespoons (28g) unsalted butter, at room temperature
How To Make Delia Smith Lemon Pudding
- Prepare the Mixture: Whisk the sugar and cornstarch together in a medium saucepan. Add the milk and whisk until smooth.
- Cook the Pudding: Add the egg yolks, lemon zest, and salt. Cook over medium heat, stirring frequently at first and constantly towards the end, until the mixture thickens enough to coat the back of a spoon.
- Finish and Strain: Remove from heat and stir in the lemon juice and butter. Pour the mixture through a strainer into a large serving bowl or 4 individual serving dishes.
- Chill: Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.
Recipe Tips
- Don’t Overcook: Keep a close eye on the mixture as it cooks. Remove it from the heat as soon as it thickens to avoid curdling.
- Strain the Mixture: Strain the pudding through a fine-mesh sieve to remove any potential lumps and ensure a smooth texture.
- Chill Thoroughly: Allow the pudding to cool to room temperature before chilling it. This helps it set properly and enhances the texture.
- Cover Loosely: Cover the pudding loosely with plastic wrap while chilling to prevent skin from forming on the surface.
What To Serve With Lemon Pudding?
This creamy Lemon Pudding pairs well with fresh berries, shortbread cookies, a light fruit salad, or a dollop of whipped cream. It can also be served alongside a light afternoon tea, meringues, lemon bars, or a small slice of sponge cake for a delicious dessert.
How To Store Leftovers Lemon Pudding?
- Refrigerate: Let the leftover Lemon Pudding cool to room temperature before refrigerating. Store it in an airtight container in the fridge for up to 3 days.
- Freeze: Lemon Pudding is not recommended for freezing because it may affect the texture. It is best enjoyed fresh and chilled.
Delia Smith Lemon Pudding Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 280
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 85mg
- Sodium: 60mg
- Potassium: 230mg
- Total Carbohydrate: 39g
- Dietary Fiber: 0g
- Sugars: 34g
- Protein: 5g
Try More Delia Smith Recipes:
- Delia Brussel Sprout Soup
- Delia Smith Ginger Biscuits
- Delia Smith Chocolate Mousse
- Delia Chicken Soup
Delia Smith Lemon Pudding
Description
Delia Smith’s Lemon Pudding is made with sugar, cornstarch, milk, egg yolks, lemon zest, salt, lemon juice, and unsalted butter. This delicious Lemon Pudding recipe creates a refreshing dessert that takes about 2 hours and 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Mixture: Whisk the sugar and cornstarch together in a medium saucepan. Add the milk and whisk until smooth.
- Cook the Pudding: Add the egg yolks, lemon zest, and salt. Cook over medium heat, stirring frequently at first and constantly towards the end, until the mixture thickens enough to coat the back of a spoon.
- Finish and Strain: Remove from heat and stir in the lemon juice and butter. Pour the mixture through a strainer into a large serving bowl or 4 individual serving dishes.
- Chill: Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.
Notes
- Don’t Overcook: Keep a close eye on the mixture as it cooks. Remove it from the heat as soon as it thickens to avoid curdling.
- Strain the Mixture: Strain the pudding through a fine-mesh sieve to remove any potential lumps and ensure a smooth texture.
- Chill Thoroughly: Allow the pudding to cool to room temperature before chilling it. This helps it set properly and enhances the texture.
- Cover Loosely: Cover the pudding loosely with plastic wrap while chilling to prevent skin from forming on the surface.