Makes about 1 cup. Difficulty
2 large egg yolks 1 large egg 1/3 cup fresh lemon juice 1/4 cup sugar 2 Tablespoons Earth Balance butter Finely grated zest of 1/2 lemon
In top of a double boiler, whisk yolks and egg, lemon juice, sugar, Earth Balance butter and lemon zest. Cook over boiling water, stirring constantly and scraping bottom of pan to prevent eggs from over-cooking. Cook until mixture thickens, about 15 minutes.
Immediately strain pudding into medium bowl, cover with plastic wrap and chill 4 hours.
Serve with fresh fruit for a refreshing dessert or spread curd over fresh baked muffins.
This tangy treat is wonderful spread over fresh baked muffins. Try it over our Blueberry Muffins (see Recipe index under Casein free).