Lemon Pudding

Name: Lemon Pudding
Cook time: 1 hr
Total time: 1 1/2 hr
Yield: Makes 4 (dessert) servings
Ingredients: 8 jumbo eggs; 2 teaspoons distilled white vinegar; 1 tablespoon cornstarch; 1/4 cup sugar; 1 cup half-and-half; 2 tablespoons fresh lemon juice; 1 tablespoon unsalted butter; 1/2 teaspoon finely grated fresh lemon zest; 1/4 cup fresh lemon juice; 1/4 cup sugar; 3 reserved jumbo egg yolks (from emptied shells); 2 tablespoons unsalted butter, cut into small pieces; Accompaniment: trompe l'oeil "toasts

Trompe L'Oeil "Egg" Talk about playing with your food. Our editors were doing double takes when they saw this dessert in the test kitchen — and we can guarantee that even your most eagle-eyed guests will do the same.

March 20, 2007

Lemon PuddingRomulo Yanes

Cooks' notes:

·Pudding and curd can be made 1 day ahead and chilled, covered. (Keep sterilized eggshells in an airtight container at room temperature.) Whisk before using.
·Eggs reserved from emptied shells should be chilled, covered, and used within 2 days.

Recipe notes

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