Lemon pudding

Jan 27, 2023

INGREDIENTS

Grate the lemon zest. Cut the lemons in half and squeeze them until you get the required amount of juice. Filter the juice.
Separate the egg whites from the yolks. Beat the yolks with the sugar.
Add the lemon zest, sifted cornstarch and lemon juice.
Pour the milk and cream into the mixture and continue stirring.
Pour the mixture into a saucepan and place on the heat, stirring constantly, until thickened over a low flame.
Fill the chosen mold and place it in the refrigerator. (I left it overnight)
Unmold the lemon pudding and decorate, if you like, with tufts of whipped cream with powdered sugar. Add mint leaves and small lemon zest.
Store in refrigerator.