5-Minute Lemon Lime Pudding
This is a great lemon pudding filling for any cake you desire, because it firms up, enabling the cake layers to stay together when slicing. You will need to whisk it well to spread though. If you would like to enjoy pudding for dessert, simply increase the milk to 2 1/2 cups and sugar to 3/4 cup. Proceed with recipe as directed. And if you want just lemon puddding, use all lemon juice. All lime pudding? All lime juice, along with the yellow food coloring and a drop of green.
For 2 people
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1 1/2 cups fat free evaporated milk, or whole milk
- 1/4 cup lemon juice *
- 2 tablespoons lime juice
- 6 drops yellow food coloring
5-Minute Lemon Lime Pudding Directions
- In a medium saucepan, add sugar, cornstarch and milk. Whisk until very smooth. Place saucepan over medium-high heat. Either with a whisk or wooden spoon, constantly stir, or whisk, until pudding has thickened, about 4-5 minutes. When thick and creamy, remove from heat to stir in juices and food coloring. Transfer to a bowl, cover with film wrap and chill until completely cold.
- * Want to know something that is BETTER than fresh lemon juice in every way? Imitation. You know that liquid in a lemon shaped, plastic container?! The reason being is because the essential oils from the rind is added, giving an intense flavor boost without going through the trouble of adding grated lemon rind to the recipe and forcing you to strain that same rind before cooling.