1 cup half-and-half cream
1 cup white sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons lemon zest
1 (4 ounce) can sliced fresh mushrooms, drained
1 tablespoon cider vinegar
1 (3 ounce) package instant lemon pudding mix
In a medium saucepan, mix half-and-half cream, sugar, lemon juice, lemon zest, lemon zest and lemon zest. Heat, stirring constantly, to 245 degrees F (121 degrees C).
Stir the mushrooms and vinegar into the mixture. In a separate bowl, stir together the pudding mix and lemon pudding mix.