Lemon Pudding With Lemon Peel
5
Easy Zest Dessert
1 large or 2 small unpeeled Lemons, seeded and cut into eights
1 cup hone or 1 1/2 cup sugar
4 large eggs
1/2 cup (1 stick) butter at room temperature
1 Tsp pure vanilla exrtact
1/4 cup finely chopped walnuts or pecans.
Step 1
Preheat oven to 325 F and grease 5 6oz custard cups (* see variation below).
Step2
Combine all ingredients except for the nuts into a food processor and process on high for 6 minutes.
Scrapping sides along the way
Step 3
Pour the mixture into the custard cups and place each cup onto a baking sheet.
Step 4
Place in oven on middle shelf and bake for 25 minutes, check. If the pudding is not set bake for an additional 5 minutes.
Step 5
Remove from oven and let cool. Sprinkle the chopped nuts. Serve warm or cold. If serving cold allow to chill for 30 minutes.
This recipe can be prepared and placed in the refrigerator over night.
*Variation: You can pour the pudding mixture into an 8" graham cracker crust and bake for 30 minutes, or until set.