17 Jun

Farmhouse Lemon Pudding

lemon

I happen to love lemons, I put one whole lemon in my green juice daily. My peels go into a jar with white vinegar to create my power cleaner, literally degreases everything. I let mine marinate for about a month. My gluten free, toxin free life also led me to pudding, lemon pudding that was a hit. I took a picture of my evening snack the other night and posted it to Facebook and the recipe was requested so I am obliging.

My kitchen evolved to one that cooks  with fresh things from our farm and local farmers who have animals that I do not, namely a milk cow but I want one. Just need the strength and energy to keep up with one and I don’t have it right now.

I recently found I have Hashimoto’s Thyroid on top of RA and Lyme and was instructed right away to go gluten free. I need to lean towards the Wahl’s Diet for autoimmune function as well as one gentle on my damaged gut that still struggles to heal. I am creating my own recipes in hopes that some of you with the same problems find ideas, I am always starving for them! I need new things to eat, I am a foodie that lives in this prison, not kidding. I am the gal who joked I could live on baked good and coffee, I love them both that much.

Sometimes I find a recipe that works, a new thing, I try not to duplicate the things I miss, I pretend they died. I have had decedence and loved many chocolate things and fondly recall our relationship but it is over.

On this recipe I am going to try honey next as the sweetener, I will keep you all posted. I used only about 1/4 cup sugar in mine, I steerr from too much, bad stuff but we do have to live. the land of complete deprivation is hell, I won’t lie to you..

That said, enter pudding. I can have pudding. Now so can you!

Much love,

Marla

Farmhouse Lemon Pudding
Author: 
 
You will need a double boiler , nesting bowls and a fine mesh bag or sieve
Ingredients
  • 3 large fresh pastured egg yolks
  • ½ cup organic sugar
  • 3 tbsp. cornstarch or arrowroot
  • ¼ tsp. kosher salt
  • 2 cups, fresh raw milk
  • ½ cup lemon juice (fresh is best)
  • 2 tbsp, softened organic butter
  • Soft whipped cream
  • Fresh organic berry sauce
Instructions
  1. Start a 2 qt double boiler, water in the bottom bring to a soft bill. Meanwhile whisk the egg yolks in a bowl and set aside. Whisk top of double boiler add sugar, cornstarch, and salt, add a little milk to make a paste then stir in the rest of the milk slowly. Whisk until it thickens and simmers, allow for 2 minutes scraping often.
  2. Remove top of boiler and take 1 cup of milk mixture and add to egg yolks. Mix well then add to top of boiler with remaining milk mix. Put back over heat and simmer again until it thickens, wisking very slowly to consistency of sour cream. Remove and add in lemon juice.
  3. You can strain in fine mesh to remove the liquids.
  4. In nesting bowls, make an ice water bath for the pudding to rest in, don't slosh water over the sides until it cools, stir gently if needed.
  5. Pour into individual bowls or single dish, cover the surface with saran wrap pressing against the pudding. (keeps from forming skin)
  6. Top it off with berry sauce and whipped cream~ enjoy

 

P.S. Here is a link to an awesome article about lemons too!

http://www.stylecraze.com/articles/45-wonderful-benefits-and-uses-of-lemon/