⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

🍽 Ingredients

• 1/2 cup Granulated sugar
• 1/4 cup Cornstarch
• 1 cup Lemon juice
• 1 tablespoon Lemon zest
• 2 Large eggs
• 2 cups Whole milk
• 1 tablespoon Fresh ginger, grated

📖 Instructions

1. Preheat your oven to 350°F (175°C). Make sure it's nice and toasty!
2. Grab your mixing bowls! In a large one, whisk together the sugar and cornstarch until there are no lumps at all. Trust me, this is key for a smooth pudding!
3. Gradually whisk in the lemon juice and zest. I like to zest my lemons with gusto; it makes me feel like a proper baker! The zest really adds to the bright lemon flavor.
4. In a separate bowl, whisk together the eggs and milk. This ensures everything is nicely combined and there are no weird egg bits floating around. No one likes that, trust me.
5. Pour the milk and egg mixture into the lemon mixture, whisking gently until everything is combined. Don't be too vigorous; we don't want to introduce too many air bubbles.
6. Stir in the grated ginger. A little bit of ginger goes a long way, so don't overdo it unless you like your puddings fiery!
7. Pour the mixture into your baking dish (a deep one is recommended).
8. Place the baking dish in a larger roasting pan. Pour enough hot water into the pan to come about halfway up the sides of the baking dish. This creates a water bath that helps the pudding cook evenly and prevents it from curdling – a baker's nightmare!
9. Bake for 45-50 minutes, or until the pudding is set around the edges but still slightly jiggly in the center. A tiny bit of jiggle is totally okay; it means its nice and moist!
10. Remove from the oven and let it cool completely in the water bath. Once it's cool, cover and refrigerate for at least 2 hours, or preferably overnight to allow those flavors to really meld and get better acquainted. Patience, young padawan!
11. Serve chilled and enjoy! You deserve it after all that hard work! Maybe add a dollop of whipped cream or a sprinkle of zest for extra flair. Or, you know, just eat it straight up – I won't judge!

📝 Notes

• Make sure your eggs are at room temperature for best results.
• For a richer flavor, use full-fat milk.
• Don't overbake the pudding or it will become dry and rubbery!