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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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In 'Luscious Lemon Desserts' by Lori Longbottom Ingredients:
3/4 cup sugar |
1/4 cup cornstarch |
2 1/2 cups milk |
3 large egg yolks, lightly beaten |
2 tablespoons finely grated lemon zest |
salt, a pinch |
1/2 cup fresh lemon juice |
2 tablespoons unsalted butter, at room temperature |
Directions:
1. Whisk together the sugar and cornstarch in a medium saucepan; add the milk and whisk until smooth.
2. Add the egg yolks, zest, and salt; cook over medium heat, stirring frequently at first and constantly toward the end, until thickened.
3. 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.
4. Let cool to room temperature; refrigerate, loosely covered, for at least 2 hours or up to 3 days, until set and thoroughly chilled.
5. Serve chilled.
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