I Still Don't Know What's for Dinner,

but lemon pudding is for dessert.

My friend and neighbor Joannie brought us some grapefruits they handpicked in Palm Springs this week, as well as the largest lemon I have ever seen. It was seriously the size of an overgrown pear or something. Immediately when I saw the lemon I thought of lemon pudding. So today I made some, after I ran to Day's for some buttermilk, of course. Buttermilk that I finally realized is sold in half pint containers for $.30. Really? I don't have to waste half a gallon of buttermilk every time I buy it? Yippee.

I think you guys ought to try it. I'd save you some, but you know...

Old Fashioned Creamy Lemon Pudding
Sunset Magazine, January 2005. Makes 3 cups, 4-6 servings

2 large eggs
1 cup sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
2 cups buttermilk
1/2 teaspoon lemon peel
1/3 cup lemon juice
1/4 cup butter
Lightly sweetened cream (optional)--I never bother.

In a bowl, whisk eggs to blend.

In a 2-3 quart pan, mix sugar, cornstarch, and flour. Stir in buttermilk, then set the mixture over medium heat and stir often until simmering, 10-12 minutes. Continue simmering, stirring often, 2 minutes longer. (Pretty much just keep stirring without walking away). Whisk half the buttermilk mixture into the eggs, then return both to pan, along with the lemon peel, lemon juice, and butter. Whisk over medium-low heat until pudding reaches 160 degrees and ever thickly coats a spoon, 4-6 minutes. Do not boil. (I don't bother with a thermometer either).

Spoon pudding into bowls of heatproof glasses. Serve warm or cool, with whipped cream if desired.