Small Recipes... Lemon Pudding for One

Half of the recipe, as I shared

       Today’s recipe was made for several reason’s. I like that it is for one person. I have tried several recipes from this cookbook (Betty Crocker’s Cooking for One) and have been pleased with the results. 

• I had the ingredients on hand, Lemon juice in the freezer and the rest in my pantry. 
• It is simple to make and while it needs to be chilled it can then be eaten the same day. Cornstarch puddings don’t hold up too well so it really will be best eaten the same day or the next. 
• It is Gluten Free so those who are Celiac or Gluten Sensitive can eat this. I don’t think I would try any more than doubling it, but feel free to try.  
• I did add about ⅛ teaspoon of Lemon Extract from Pensey's Spice Company as I shared this with Sue who likes Lemon pie or pudding if it is tart. 

Lemon Pudding

½ cup sugar

1 slightly rounded tablespoon cornstarch

½ cup water

1 egg slightly beaten (Use fork in a small bowl)

1 Tablespoon
Butter

½ teaspoon lemon peel

3 Tablespoons lemon juice

Directions

Mix sugar and cornstarch in a 1 gt. saucepan: slowly stir in the ½ cup water. Heat over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute more.

Slowly stir about half of the hot mixture into the slightly beaten egg yolk. Then stir the egg mixture into the hot mixture left in the saucepan. Heat to boiling, stirring constantly. Boil and stir for one minute till thickened. Keep in mind that you are going to be adding lemon juice so it will loosen up. 

Remove from heat, add butter and when it melts add the lemon juice. Refrigerate until chilled.