Blueberry Lemon Pudding

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Learn how to make the best blueberry lemon pudding!

eggs blueberries sugar fresh lemon juice heavy cream

WHAT YOU'LL NEED:

Add the thawed blueberries, lemon juice and sugar to a blender and blend until smooth.

1

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Pour the puree in a large saucepan or pot and bring to a boil over high heat.

2

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Remove from the heat. In a large glass measuring cup add the water, cornstarch and egg yolks and whisk to combine.

3

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Pour the cornstarch blueberry mixture back to pot and whisk vigorously. Cook the pudding over medium heat, whisking frequently. Bring to a boil then reduce the heat and simmer for 3 minutes.

4

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Strain the pudding through a fine mash sieve. Lay a piece of plastic wrap over the surface of the pudding to prevent a thick “skin” from forming. Refrigerate for minimum 2 hours.

5

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To make the whipped cream, add the heavy cream and sugar to a bowl and beat until stiff peaks form. Serve the pudding in dessert cups toped with whipped cream.

6

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