Squeeze the lemons and grate the peel.
Place lemon zest in a saucepan with 300 ml milk and bring to a boil.
In the meantime, stir the remaining milk with lemon juice, powdered sugar and cornstarch until smooth and pour into the boiling lemon milk. Simmer, stirring constantly, until mixture thickens, about 2 minutes.
Pour pudding into prepared bowls, then refrigerate or enjoy warm immediately.
Related Recipes:
Vanilla PuddingBring 400 ml of milk to the boil with 40 g of sugar. Cut open the vanilla pod and squeeze out the pulp. Mix...
Goose Liver Dumplings on Elder CabbageFor goose liver dumplings on elder cabbage, first prepare the goose liver dumplings: To do this, peel and...
Potato Cake with Oranges And– (cooked the day before) – the the twofold mass. Wash the oranges in hot water and pat dry. For...
Plums TiramisuFor the plum tiramisu, soak and squeeze the gelatine according to the package instructions. Bring the milk to...
Lemon Honey Chicken with Oven Vegetables and RisipisiFor the lemon honey chicken with oven vegetables and risipisi, preheat the oven to 190 °C (top/bottom heat)...
Chestnut Strudel on Plum Compote! Can be prepared, refined 1. flour with 2 tbsp oil, egg, salt and 125 ml lukewarm water quickly prepare a...
Classic Milk Cream StrudelFor the classic milk cream strudel, first knead all ingredients for the dough until smooth. Place in an oiled...
Harz Lamb in ButtermilkOne recipe makes 4 to 6 servings. Rinse the lemon, grate the peel, place in a small bowl form and covered with...
Banana Nut CreamFor the banana nut cream, grate the zest from the lemon and squeeze the fruit. Toast the hazelnuts in a pan...
Elisen GingerbreadA great cake recipe for any occasion: Stir the staghorn salt with 2/3 of the rum in a dessert bowl. Mix the...