Yield: Yields about 3-1/3 cups
Taste the pudding while it’s still hot. If it’s too tart for you, whisk in a tablespoon or so of granulated sugar, but remember that chilling mutes flavors.
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tasted really great. I like to use sour orange as substitute for lemon. lemon is hard to find here. I thought I could use it as pie filling but turned out it's too jiggly and I couldn't cut the pie without ruining it. do you have any suggestion? I read somewhere that you can make it set by baking it for 10-15 min but I hate the taste and smell of "burnt" citrus.
Wow what flavor...made it last week and am making it for Easter dinner dessert with a homemade orange butter cookie gently stuck into it.condo222
This is regularly requested by my daughter. It turns out perfect every time - with a silky texture, and just the right amount of lemon.
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