Lemon Pudding

Name: Lemon Pudding
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp cornstarch; 3 jumbos reserved jumbo egg yolks (from emptied shells); 8 jumbos eggs; 237 milliliters half-and-half; 59 milliliters fresh lemon juice; 1 teaspoons finely grated fresh lemon zest; 59 milliliters sugar; 2 Tbsps unsalted butter, cut into small pieces; 2 teaspoons distilled white vinegar; 4 servings Accompaniment: trompe loeil toasts

Lemon Pudding is a gluten free and vegetarian recipe with 4 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. This dessert has 358 calories, 15g of protein, and 25g of fat per serving. A mixture of jumbo eggs, cornstarch, reserved jumbo egg yolks, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Carefully remove and discard top third of each eggshell by tapping around egg with a knife, then gently prying off top. Reserve 3 yolks in a bowl for lemon curd. If making trompe l'oeil toasts, reserve 3 whole eggs in another bowl. Reserve remaining whites and yolks for another use.

Ingredients you will need

Lemon Curd

Egg

Egg Yolk

Equipment you will use

Knife

Bowl

With a small knife, tear any membrane remaining in bottoms of eggshells. Cover shells with 2 inches cold water in a 3-quart saucepan and add vinegar. Simmer over moderate heat, gently stirring occasionally and skimming off any debris, 15 minutes. Carefully transfer shells with a slotted spoon to a rack to cool. Wipe shells inside and out gently with a dampened paper towel to clean completely.

Ingredients you will need

Vinegar

Pasta Shells

Water

Egg

Equipment you will use

Slotted Spoon

Paper Towels

Sauce Pan

Knife

Whisk together cornstarch, sugar, and a pinch of salt in a 1 1/2-quart heavy saucepan, then whisk in half-and-half until smooth. Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, 2 minutes.

Ingredients you will need

Corn Starch

Sugar

Salt

Equipment you will use

Whisk

Sauce Pan

Remove from heat and whisk in lemon juice and butter, then transfer pudding to a metal bowl. Set bowl in a larger bowl of ice and cold water and stir frequently until cold, about 10 minutes.

Ingredients you will need

Lemon Juice

Butter

Water

Ice

Equipment you will use

Whisk

Bowl

Transfer pudding, covered, to refrigerator (reserve ice water).

Ingredients you will need

Water

Whisk together zest, lemon juice, sugar, and yolks in a 1- to 1 1/2-quart heavy saucepan.

Ingredients you will need

Lemon Juice

Sugar

Egg Yolk

Equipment you will use

Sauce Pan

Whisk

Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 4 minutes.

Ingredients you will need

Butter

Equipment you will use

Whisk

Force lemon curd through a fine-mesh sieve into another metal bowl, scraping bottom of sieve, then transfer to ice bath and stir frequently until cold. Cover surface of curd with wax paper and chill in refrigerator until ready to serve.

Ingredients you will need

Lemon Curd

Ice

Equipment you will use

Wax Paper

Sieve

Bowl

Arrange eggshells in an empty egg carton or eggcups. Spoon about 2 tablespoons lemon pudding into each eggshell and make a small well in center.

Ingredients you will need

Lemon

Egg

Transfer lemon curd to a plastic bag, pressing out excess air. Snip off 1 corner of bag to create a 1/4-inch opening. Twisting bag firmly just above curd, pipe about 1 tablespoon into center of each egg to form "yolk."

Ingredients you will need

Lemon Curd

Egg Yolk

Egg

Equipment you will use

Ziploc Bags