By MizzNezz on March 04, 2002
"This is so easy to make and has a nice sweet, lemony flavor."
Serving Size: 1 (95 g)
Servings Per Recipe: 6
"MizzNezz, this was just the light, tasty treat I was looking for! No fuss, no muss and just enough to suit my needs. This recipe made just enough to fill 3 dessert cups. Nice and lemony with just the right amount of sweet and tangy flavor! You saved the day, once again, Nezz! Thank you!"
"This has such flavour! The lemon extract is a nice addition. However, I had a slight curdling, which may have been my fault, I don't know. To make sure THAT didn't happen again, I first combined the sugar, cornstarch, and salt. Then I stirred in the egg yolks. Next, the juice, extract, and 1/3 cup water. Then 1 cup hot water. Cooked everything and it was beautiful! Will definitely make this again and again!"
"This came out wonderfully! I didn't have lemon extract so I used vanilla, and I used a sugar substitute, but kept everything else the same. It was really easy, and I will definitely make it again!"
"This is a great lemon pudding recipe! I didn't have the lemon extract, but I really wanted to make the recipe, so I just added a bit more lemon juice. It has a lovely lemony flavour - I'm sure the extract would have only enhanced it! Thanks for posting such an easy and tasty recipe, MizzNezz!"
"Quick, easy to make with things you prob have in your pantry. Thanks for posting!"
"This is just what a lemon pudding should be! This recipe shouldn't be compared to pudding made from a box. It's an almost translucent mixture of lemony bliss! My aunt and I used to make lemon pudding when I was little and this brings back those delicious memories! Thanks MizzNezz!"
"This isn't what I thought it would be. I guess it would make an okay pie filling but I was looking for more of a think creamy pudding. Its lemon-y though."
"I tweaked this a little according to what I had; used orange extract instead of lemon, and added some lemon zest and a little vanilla extract to it. Both Grandma and Mom were surprised by my "pudding", as it came out much more like lemon curd, but everyone loved the flavor. I might add a bit of milk or something next time, to make it more of the expected, Jell-o type pudding, but five stars for taste"
"This recipe has a couple of flaws ... it does not tell you when to put in the salt, and it does not tell you how long to cook the mixture after adding the egg (or how long to chill). Mine took a LONG time to thicken, which surprised me. I wound up adding extra cornstarch b/c I thought that might've been the problem. I only cooked it until it coated the back of the spoon, then it thickened some more after chilling. But the end product was absolutely delicious. Would love to see this recipe updated with a bit more detail, so I can try it again!"
"Nice lemon flavor and so easy to make. I did make a pie with this and next time will double the recipe to have pudding also. Thank you for posting!"
"This is lemon curd and what my grandmother always used for her specialty lemon meringue pies! Very tasty. I never do use lemon extract though. I take a few large pieces of lemon peel without the pith and knock it with the back of my knife to help release the oil and toss them in for a minute or so while cooking at times. Mainly I just use the same or similar recipe omitting the extract and adding nothing else. YUMMMY! "