So Easy . . . Creamy, Dreamy Lemon Pudding

Cream Puffs filled with Creamy, Dreamy
Lemon Pudding for EASTER.

Egg yolks help to thicken most pudding recipes . . . but they are generally added part way through the cooking process which means they have to be tempered to avoid cooked eggs in your dessert.

My mom's recipe avoids this as the eggs are mixed in with the rest of the ingredients even before the mixture begins cooking.  She also add sour cream to the lemon pudding to make it creamy . . . or it you prefer a more traditional pudding, simply leave it out.

Add to a baked pie crust for a Creamy, Dreamy Lemon Pie (fills one 8-9" pie crust) but for Easter, I'll use it to fill Cream Puffs (it fills 8-10 large cream puffs or 16 bite-sized puffs).

Lemon-filled cream puffs dressed up for Easter!

Easy . . . Creamy, Dreamy Lemon Pudding  1 cup granulated sugar

3 tablespoons cornstarch

¼ (½ stick) butter

1/3 cup lemon juice, unstrained

Zest of l lemon

3 egg yolks

1 cup milk

1 cup sour cream

1. Mix sugar and cornstarch in a medium-sized saucepan. (Don't omit this step as this breaks down the cornstarch and keeps it from lumping as it cooks.)
2. Add butter, lemon juice, zest, yolks and milk. (I mix the yolks and milk thoroughly before adding to the butter, lemon juice and zest.)
3. Cook over medium heat, stirring, until thick and smooth.
   
   
   

   

   Pudding is thick when it coats the back of a metal spoon . . . and when a finger is run down the mixture, it leaves a space.
4. Remove from heat; cool, then chill.

   

   Ready to pour into a container to refrigerate.

5. Fold sour cream into chilled lemon mixture and spoon into pie shell.
6. Keep chilled until ready to serve. 

What to do with those LEFTOVER EGG WHITES? 
Forgotten Meringue Cookies
Mocha Meringue Bark

Recipe without photos . . .

Easy . . . Creamy, Dreamy Lemon Pudding  1 cup granulated sugar

3 tablespoons cornstarch

¼ (½ stick) butter

1/3 cup lemon juice, unstrained

Zest of l lemon

3 egg yolks

1 cup milk

1 cup sour cream

1. Mix sugar and cornstarch in a medium-sized saucepan. (Don't omit this step as this breaks down the cornstarch and keeps it from lumping as it cooks.)
2. Add butter, lemon juice, zest, yolks and milk. (I mix the yolks and milk thoroughly before adding to the butter, lemon juice and zest.)
3. Cook over medium heat, stirring, until thick and smooth.
4. Remove from heat; cool, then chill.
5. Fold sour cream into chilled lemon mixture and spoon into pie shell.
6. Keep chilled until ready to serve.