Lemon Pudding Served in Orange Cups Recipe

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Lemon Pudding Served in Orange Cups

From Dorothy McNett's recipes at www.dorothymcnett.com.

1 1/3 cups raw sugar
1/3 cup cornstarch
2 cups water
3 large eggs, beaten
1/3 cup lemon juice and zest of 1 lemon
1 tablespoon unsalted butter
3 large oranges, cut in half
shaved dark chocolate
mint leaves for garnish

In glass or ceramic batter bowl, combine sugar, cornstarch, and water. Cook in microwave 2 minutes. Whisk well. Cook another 2 minutes and whisk well. Repeat for 30-60 seocnds more until slightly thickened and starting to take on a clearer or shiny look. In meantime, whisk the eggs, and then whisk a little of the thickened cornstarch mixture into them to heat them without cooking the yolks. Whisk the heated eggs back into the remaining hot mixture. Cook another 2 minutes, and then whisk very well. Mixture should be thickened like a pudding consistency. Whisk in the lemon juice, zest and butter. Cool slightly. Slice the oranges in half and remove the wedges. (Toss the orange wedges into a nice green salad!) Spoon the lemon pudding into the hollowed out orange shells. Chill. Serve, garnished with shaved dark chocolate and mint leaves and some of the orange wedges as available and desired.

Recipe created 1995-01-02.

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