MY FAVORITE LEMON PUDDING
Steps:
- Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
- Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
- 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.
CLASSIC PUDDING POPS
Classic pudding pops... no fail recipe here.
Provided by tammy74
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 3h10m
Yield 8
Number Of Ingredients 4
Steps:
- Beat milk, evaporated milk, instant pudding, and sugar in a bowl until thoroughly combined. Pour into ice pop molds and freeze until firm, about 3 hours.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 21.5 g, Cholesterol 9.4 mg, Fat 2.6 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 216.8 mg, Sugar 19 g
LEMON PUDDIN' POPS
You can tuck some fresh raspberries into the molds for added pops of color and texture. Lemon and raspberry is a particularly happy match. Try serving them with some fresh whipped cream on the side and some dipping options, like toasted coconut and finely chopped toasted nuts. Pic and recipe from The Sugar Cube.
Provided by Lynnda Cloutier @eatygourmet
Categories Ice Cream & Ices
Number Of Ingredients 5
Steps:
- To make lemon cream, put six to eight gelatin molds or Popsicle molds in freezer to chill. The amount of pops this recipe makes depends on the size of your molds. You can get eight pops using the small 3 oz. gelatin molds or six when you use standard 4 oz. Popsicle molds.
- In bowl of blender or food processor, puree cooled lemon curd for 30 seconds. Add heavy cream, 1 tablespoon at a time, blending for a few seconds between each addition. Once the curd has been whipped, it will turn a lovely pale yellow and will have the most amazing lighter than air texture. This technique is highly recommended even if you're serving the lemon curd straight up.
- Transfer the mixture to a 4 cup liquid measuring cup with spout and pour into the pre chilled molds. If you want to add berries, put a few at the bottom of the molds, then tuck a few more in once the molds have been filled, though you might need a couple more molds. Tap out any excess air bubble, insert Popsicle sticks and return to freezer to chill for at least 2 hours or overnight. They need to be completely frozen before unmolding.
- To make gingersnap crunch, preheat oven to 350. in small bowl, mix ground gingersnaps and salt. Pour in melted butter and mix til crumbs are evenly moistened. Spread the crumbs on rimmed baking sheet and toast for 5 to 7 minutes, until beginning to crisp. Set aside to cool. Put a warm washcloth on outside of molds for a few seconds to help loosen the frozen curd. Holding the stick invert the molds and gently lift off. Roll the Popsicle in the gingersnap crunch and serve.
- Luscious Lemon Curd 4 large eggs, room temperature 4 large egg yolks, room temperature 1 cup sugar Grated zest of 2 lemons 1/2 cup freshly squeezed lemon juice from about 4 lemons 1/8 tsp. sea salt 1 cup unsalted butter, cut into chunks, 2 sticks In medium stainless steel pan (don't use aluminum, copper or cast iron, or it will react with the acidic lemon juice and impart a metallic taste), mix the eggs, egg yolks, sugar, lemon zest, lemon juice, salt and butter. Cook over medium low heat whisking continuously til mixture starts to thicken and bubble, about 10 minutes. Remove from heat and strain through a fine mesh sieve into a stainless steel bowl. Make an ice bath in a large bowl and lower the bowl of lemon curd into the bath to stop the cooking process. When curd has cooled a bit, place plastic wrap directly on surface to keep it from forming a skin. To help speed up the cooling land thickening process, put the curd, ice bath an all, in the refrigerator. Once the curd has completely cooled and thickened, transfer it to an airtight container or a mason jar, if you want to give some as a gift, and refrigerate up to 1 week. Makes 2 cups. The cool thing about this recipe is that you don't have to use lemon. You can use whatever potent juice you like. Every once in a while, you can change things up and make orange curd or lemorange curd, half lemon and half orange juice. This is hands down the best lemon curd and a serious workhorse. Use it to top cupcakes, scone, or cheesecake; spoon it over shortcakes or fold it into vanilla ice cream and sandwich between gingersnap cookies. It's creamy, dreamy, and lemony.
OLD-FASHIONED LEMON PUDDING
Just the basics, no fancy ingredients. If grandma made a lemon pudding, this was it.
Provided by SAGETOAD
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 51m
Yield 6
Number Of Ingredients 7
Steps:
- Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
- Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 82.2 g, Cholesterol 144.3 mg, Fat 11 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 496.2 mg, Sugar 67.5 g
LEMON POPPY SEED MUFFINS
Provided by Food Network Kitchen
Time 45m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
- In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.
- Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
PUDDIN' POPS
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the filling: Melt the chocolate with the milk in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), whisking until smooth. Whisk the egg yolks, sugar and cornstarch in a large bowl; slowly whisk in the chocolate mixture, then pour into a separate saucepan. Cook over medium-low heat, whisking, until bubbles appear around the edges and the mixture thickens, 3 to 4 minutes. Transfer to a bowl and press plastic wrap directly onto the surface. Cool to room temperature, about 45 minutes.
- Beat the heavy cream with a mixer on medium speed until soft peaks form. Fold half of the whipped cream into the cooled chocolate mixture using a rubber spatula. Cover and refrigerate until set, about 2 hours; cover and refrigerate the remaining whipped cream until ready to serve.
- Make the popovers: Position a rack in the lower third of the oven; preheat to 450 degrees F. Whisk the flour, salt and 1/4 teaspoon cinnamon in a large bowl. Whisk the milk and eggs in another bowl, then whisk into the dry ingredients until smooth. Whisk in the melted butter. Let rest 10 minutes.
- Brush a 6-cup popover pan with melted butter; dust with flour and tap out the excess. Divide the batter among the cups. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and continue baking until puffed and golden brown, about 20 more minutes (do not open the oven door). Transfer the pan to a rack; let cool slightly. Meanwhile, mix the sugar and the remaining 1/2 teaspoon cinnamon in a bowl. Remove the popovers from the pan; brush with melted butter and toss in the cinnamon sugar.
- Slice the top of the popovers three-quarters of the way through to open, leaving a hinge. Spoon in the filling and reserved whipped cream. Dust with cocoa powder and cinnamon.
LEMON POPPY SEED MUFFINS
Make and share this Lemon Poppy Seed Muffins recipe from Food.com.
Provided by Dine Dish
Categories Quick Breads
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
- In a large bowl, cream the butter and sugar until fluffy.
- Add the egg yolks, one at a time.
- Beat well after each.
- In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
- With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
- Beat just until smooth.
- In another bowl, beat the egg whites until soft peaks form.
- Gently fold them into the muffin batter until blended.
- Spoon the batter into the prepared pan, 3/4-full.
- Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes before removing to cool completely.
- I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.
Nutrition Facts : Calories 197.8, Fat 8.2, SaturatedFat 4.4, Cholesterol 54.5, Sodium 248.9, Carbohydrate 27.6, Fiber 0.8, Sugar 14.2, Protein 3.8
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WARM LEMON PUDDING CAKES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory DessertsCalories 248 per serving
- Preheat the oven to 350°F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.
- In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
- In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about 1/4 of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.
- Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that's okay.) Dust with Confectioners' sugar and serve with berries, if desired.
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