Lemon Pudding and Filling (Gluten-Free)©

This gluten-free Lemon Pudding and Filling is smooth, creamy, and bursting with fresh lemon flavor. Perfect for anyone who craves lemony treats, it can be enjoyed on its own as a bright, refreshing dessert or used as a luscious filling for cakes, pies, and pastries. With just the right balance of sweet and tart, this recipe brings a little sunshine to every bite—all without the gluten.

The ultimate lemon indulgence!

SERVINGS: 6-8 individual servings

PREP TIME: 10 MIN

COOK TIME: 10 min

TOTAL TIME: 20 MIN

INGREDIENTS

• 1 1/2 Cups granulated sugar

• 6 Tablspoons cornstarch

• 1/4 Teaspoon salt

• 1/2 Cup lemon juice (not from concentrate)

• 1/2 Cup cold water from the tap

• 3 large egg yolks

• 2 Tablespoons softened butter

• 2 Teaspoons grated lemon peel

• 1 1/2 Cups boiling water

DIRECTIONS

1. Whisk together granulated sugar, cornstarch and salt in a bowl. Set aside

2. Fill a sauce pan with 1 1/2 cups water. Turn the burner on to medium low. This will allow the water to boil quickly before adding to the mixture in a later step.

3. Beat the egg yolks and set a side.

4. Sift the granulated sugar, cornstarch and salt in another sauce pan.

5. Add the 1/2 cup lemon juice and 1/2 cup water to the saucepan. Stir with a wire whisk until smooth.

6. Cook the mixture on medium low for about 5 minutes. It will begin to thicken.

7. As the mixture is warming, add the egg yolks and butter. Continue to whisk.

8. Now is the time to boil the water. Once the water is boiled and the mixture has cooked for 5 minutes, add the hot water to the mixture and stir constantly. It will immediately thicken.

9. Remove from the stove.

10. You can pour the mixture into a glass container with a lid and place in the refrigerator. You can also serve warm.

11. Whipped toppings and fruit are a great garnish for the pudding.

12. If using as a filling, cool completely.

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NOTES:

• You can refrigerate for a couple of weeks.

• Use for a filling for cakes, pie and pastries.