"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bob's Lemon Cream Pudding Recipe

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This recipe for Bob's Lemon Cream Pudding, by , is from A Fair Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robert L. Wright
Added: Saturday, June 16, 2007


1 cup sugar, 3 tbsp cornstarch, 1/4 cup lemon juice, 1 cup milk,
3 egg yolks, slightly beaten, 1/4 cup butter. 1 tbsp lemon zest,
1 cup sour cream, halves of 6 lemons.

FIRST - Cut six medium sized lemons in half and juice without
damaging skins. Cut ends off six of the juiced halves to use
for supporting the halves in which the pudding will be served.
Zest from one lemon to used in the pudding mixture.
THEN - Combine all ingredients in a two-quart saucepan.
Cook over medium heat, stirring constantly until thick. Stir in
1 tbsp lemon zest. Fold in 1 cup sour cream.
Chill at least two hours and then spoon into the six natural
lemon serving dishes that you prepared earlier.
Garnish with something edible like whipped cream, choclate,
lemon slices and serve.




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