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I love a light and fluffy dessert. The lemon flavor is just right in this buttermilk pudding and perfect for any Spring time dinner.

Lemon-Buttermilk Pudding

(Adapted from Food & Wine)


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4 large egg yolks

6 tablespoons sugar

1 1/2 tablespoons cornstarch

1/2 teaspoon kosher salt

1 1/2 cups heavy cream

1/2 cup buttermilk

1 teaspoon pure vanilla extract

1/2 teaspoon finely grated lemon zest

1 cup unsweetened whipped cream

Fresh berries, for serving


In a heatproof medium bowl, whisk the egg yolks with the sugar, cornstarch and salt until well blended.


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In a medium saucepan, combine the heavy cream, buttermilk and vanilla and bring to a simmer.


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While whisking constantly, slowly drizzle 1/4 cup of the hot cream mixture into the egg yolk mixture.


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Slowly whisk in the remaining cream mixture. Return the pudding to the saucepan and cook over moderately low heat, whisking occasionally, until thickened, about 7 minutes.


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Scrape the pudding into a medium bowl and whisk in the lemon zest and lemon juice. Press a sheet of plastic wrap directly on the surface of the pudding and let cool to room temperature, about 45 minutes. Refrigerate until cold, about 3 hours.


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Swirl the whipped cream into the pudding. Serve in bowls topped with berries.


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Make Ahead

The pudding can be refrigerated for 3 days.

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