Your favorite sweet-tart pie can now be enjoyed in spoonable form.
Technically its a one-bowl dessert since you mix the pudding ingredients in the same saucepan it cooks in.
Combining the custard ingredients before applying heat allows everything to incorporate evenly and minimizes curdling and lumps.
Photo:Victor Protasio, Food Stylist Jennifer Wendorf, Prop Stylist Claire Spollen
That said, straining the custard after cooking is a non-negotiable for a smooth, creamy pudding.
Elevate this dessert with crumbled shortbread or sugar cookies sprinkled on top.
Itll be reminiscent of pie, without having to turn on the oven.
Whisk in egg yolks.
Whisk in milk and lemon juice.
Cook over medium-high, whisking constantly, until thickened and bubbling, about 6 minutes.
Add butter; whisk until melted, about 1 minute.
Strain pudding and refrigerate:
Pour through a fine-mesh strainer into a medium heatproof bowl.
Stir in lemon zest.
Place a piece of plastic wrap directly on surface of pudding to prevent a skin from forming.
Refrigerate until chilled, at least 2 hours and up to 3 days.
Garnish and serve:
Divide pudding among 4 serving glasses.
Top with a dollop of whipped cream, lemon slices, and meringue cookies.
Garnish with lemon zest.
Make-Ahead and Storage Instructions
Pudding can be made 3 days ahead.
Store in an airtight container in the refrigerator.
Garnish just before serving.
Recipe by Anna Theoktisto.
