In Greek: κρέμα λεμονιού, pronounced KREH-mah leh-mon-YOO
This is a very simple and easy recipe for lemon pudding. It produces a less creamy result than curd or puddings made with milk and/or eggs, but the taste is delightful. The key to great results is constant stirring. Use it as a light pudding or as a pastry filling.
Cook Time: 10 minutes
Ingredients:
- 1 cup of sugar
- 1/2 cup of cornflour (cornstarch)
- 1 3/4 cups of boiling water
- 1/3 cup of lemon juice
- grated peel of one lemon
Preparation:
In a saucepan, combine the sugar and cornflour. Add the boiling water and stir well. Put the pan over medium heat and stir continuously with a whisk, getting into the corners of the pan. As soon as it starts to boil, stir in the lemon juice and grated peel, and whisk vigorously until the mixture is well blended and creamy.
If prepared as pudding, chill, garnish with a sprig of mint (and perhaps some whipped cream), and serve.
Yield: about 3 cups
