I think it’s time for dessert. Cooking Light magazine felt the same way a while back, because they published a recipe for a lemon cream pie from which I adapted today’s recipe.
I was going to give that recipe, since it’s far and away better for you than my all-time lemon meringue pie.
That one is in the red and white plaid Better Homes and Gardens cookbook, circa 1968, and holds 1½ cups sugar. Yep, that much.
However, even though Cooking Light had successfully juggled the ingredients and nutrition numbers in the pie, they weren’t as low as the numbers for this pudding. I didn’t want to scare you away.
Fresh pineapple and lemon are always refreshing, and this dessert is no exception.
I’ll let you in on a little secret that allows you to also make the pie that was teased at the top of this column.
The cream mixture for the pie is the same as the lemon pudding minus any pineapple and coconut.
You only need to spread the pudding in a baked pie shell and maybe garnish with a little whipped topping. It was the pie shell that elevated the numbers.
I have made all my cream pies for years by the method I outline in the pudding, which isn’t the same predictable routine for most creams.
Instead of the standard combining of dry ingredients and milk in a saucepan to be heated and the eggs in separate bowl, I whisk any egg with all dry ingredients, such as cornstarch, flour, sugar, salt, etc., in a bowl.
Scald the milk or whatever liquid, then add a little of the hot mixture to the egg mixture and return all to saucepan to cook until thickened.
It always has worked.
Reach Judy Grigoraci at email@example.com.