Lemon-Kissed Homemade Tapioca Pudding

Sometimes we just crave old-school, from-scratch desserts ... recipes perhaps that our mothers and grandmothers made throughout our childhoods. For me, that often means desserts like, homemade banana pudding, Texas sheet cake and gelatin pretzel dessert. It, also, means tapioca pudding. My grandmother used to make the best homemade puddings. My favorite was always tapioca, which works well for me even to this day because it is, also, my kids' favorite type of pudding.

I have made traditional tapioca pudding numerous times for my children over the years. Recently, I experimented with a lemon version. And, I just adore the fresh twist. The lemon is not overpowering, but is present just enough to rock the boat in the typical-vanilla-pudding sea. And, this pudding isn't one that is overly sweet, which is part of why I love making it at home. I control the ingredients.

Basic pantry and refrigerator staples are the foundation of tapioca pudding - pearl tapioca, milk, water, vanilla, eggs, salt and sugar. With a touch of lemon zest and juice added, the result is a super satisfying, refreshing and unexpected dessert that I'm sure you'll fall in love with, too.

Keep in mind that you need to use actual pearl tapioca. (Do not use the instant tapioca powder that is typically used as a thickening agent.) Also, note that the lemon flavor will develop as the pudding completely cools and hangs out in the fridge. So, don't think when tasting it at the time of preparation that the lemon essence isn't present. It will be there ... just be patient. The pudding really does need, at least, a few hours to chill in the fridge for the perfect consistency and for the flavors to develop.

Serves 4.