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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bob's Lemon Cream Pudding Recipe

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This recipe for Bob's Lemon Cream Pudding is from A Fair Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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.
Directions:
Directions:
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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