I made this using Splenda in place of the sugar, Meyer lemon juice and powdered buttermilk. I cut the butter in half. Great treat for a diabetic
Old-Fashioned Creamy Lemon Pudding
This recipe started when Sandra Krist first made a creamy lemon pie, then ditched the crust, because the filling mixture was a lot less trouble as a pudding. Made with buttermilk, it has a slight tang, similar to lemon curd.
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- Calories: 285
- Calories from fat: 32%
- Protein: 5.2g
- Fat: 10g
- Saturated fat: 5.9g
- Carbohydrate: 44g
- Fiber: 0.1g
- Sodium: 192mg
- Cholesterol: 96mg
- 2 large eggs
- 1 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 2 cups buttermilk
- 1/2 teaspoon grated lemon peel
- 1/3 cup lemon juice
- 1/4 cup (1/8 lb.) butter
- Lightly sweetened whipped cream (optional)
- 1. In a bowl, whisk eggs to blend.
- 2. In a 2- to 3-quart pan, mix sugar, cornstarch, and flour. Stir in the buttermilk, then set the mixture over medium heat and stir often until simmering, 10 to 12 minutes. Continue simmering, stirring often, 2 minutes longer.
- 3. Whisk half the buttermilk mixture into the eggs, then return both to pan, along with lemon peel, lemon juice, and butter. Whisk over medium-low heat until pudding reaches 160° on an instant-read thermometer and very thickly coats a spoon, 4 to 6 minutes; do not boil.
- 4. Spoon pudding into bowls or heatproof glasses. Serve warm or cool, with whipped cream if desired.
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