It’s been snowing all day in my corner of the world. The sky is grey and the snow is so thick that you can’t see more than a few feet in front of you when you step outdoors.
With a grey, blustery, wintry day ahead of me, I turn to the kitchen for warmth and I find a bag of lemons waiting for me. Lemons are in season right now, one of the only bright things produced in winter, which tells me that Mother Nature understands comfort food.
Surely She knew that a warm bowl of Lemon Pudding could bring a little ray of sunshine on a cold winter’s day.
I knew I stored away those freshly picked raspberries last fall for a good reason. Thawed today and elevated to a pudding topping, they made six more weeks of winter seem bearable after all.
|Lemon Pudding and Raspberry Sauce|| |
- 1 1/2 cups sugar
- 1/3 cup cornstarch
- 1 1/2 cups water
- 3 egg yolks, lightly beaten
- 3 tablespoons butter
- 2 teaspoons grated lemon peel
- 1/2 cup lemon juice
- For the Raspberry Sauce
- 12 oz frozen raspberries, thawed
- 1/4 cup water
- 1/2 cup sugar
- Mix sugar and cornstarch in a medium sauce pan. Gradually whisk in water and cook over medium heat. Stir constantly until mixture thickens and boils. While constantly stirring, boil for one minute.
- Gradually stir half of the hot mixture into the egg yolks. Blend back into mixture in pan. Boil and stir one minute. Remove from heat and stir in butter, lemon peel, and juice.
- For the Sauce: Combine sugar and water in a small saucepan. Cook over high heat, stirring constantly, and bring to a boil. Reduce heat, and simmer until sugar is dissolved.
- Remove from heat, and allow syrup to cool completely. Place raspberries and syrup in the jar of a blender; puree until smooth. If you want to remove the seeds, pour through a fine sieve. Drizzle sauce over the lemon pudding and serve.
Do you have a favourite lemon dessert?