Lemon Pudding Recipe

Introduction

There’s something refreshing and comforting about the taste of lemon pudding. With its silky-smooth texture and zesty flavor, it’s the perfect dessert to brighten any meal. Whether you’re serving it after dinner or enjoying it as a light afternoon treat, this recipe is sure to impress.

Lemon pudding offers a balance of sweet and tart that feels both indulgent and refreshing. It’s a wonderful option for warm days when you want something cool and citrusy, yet it also works year-round as a classic comfort dessert.

The best part is that this pudding is made with simple ingredients you likely already have in your kitchen. With just a little time and care, you can whip up a creamy, tangy dessert that feels both homemade and gourmet.

Cooking Time and Serving

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 25 minutes
• Serving Size: 4–6 servings

Ingredients

• 2 large eggs
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 1 ½ cups whole milk
• ½ cup freshly squeezed lemon juice (about 2–3 lemons)
• 1 tbsp lemon zest
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

How to Make Lemon Pudding

1. Prepare the mixture: In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly add the milk, whisking until smooth.
2. Cook the base: Place the saucepan over medium heat. Stir constantly until the mixture begins to thicken and bubble, about 5–7 minutes.
3. Temper the eggs: In a small bowl, lightly beat the eggs. Slowly add a few spoonfuls of the hot milk mixture into the eggs while whisking to prevent curdling. Then pour the tempered eggs back into the saucepan.
4. Add flavor: Continue cooking for 2–3 minutes until thick and creamy. Remove from heat, then stir in butter, lemon juice, lemon zest, and vanilla extract.
5. Chill: Transfer pudding into small serving dishes or one large bowl. Cover with plastic wrap, pressing it gently onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours.
6. Serve: Garnish with whipped cream, extra zest, or fresh berries for a beautiful finish.

Notes

• Use freshly squeezed lemon juice for the best flavor. Bottled juice won’t provide the same brightness.
• If you prefer a sweeter pudding, reduce lemon juice slightly or add an extra tablespoon of sugar.
• This pudding can be made a day in advance—perfect for dinner parties.
• For a lighter version, substitute whole milk with 2% milk, though the texture will be slightly less creamy.

FAQs

Q: Can I make lemon pudding without eggs?

Yes! You can replace eggs with 3 tablespoons of additional cornstarch for a custard-like, egg-free version.

Q: How long does lemon pudding last?

It will stay fresh in the refrigerator for up to 3 days when stored in an airtight container.

Q: Can I freeze lemon pudding?

Freezing is not recommended as the texture may become grainy after thawing.

Q: What can I serve with lemon pudding?

It pairs wonderfully with shortbread cookies, fresh berries, or whipped cream.

Nutrition (per serving, based on 6 servings)