Lemon Pudding

There’s something undeniably delightful about a creamy, luscious treat that dances on your palate, and lemon pudding is just that. This dessert captures the perfect balance between the vibrant zing of fresh lemons and the smooth, rich satisfaction of a classic custard. Each spoonful is like a little ray of sunshine, a quick escape from everyday life, brightening even the dullest of days. Whether served in elegant cups at a dinner party or enjoyed casually after lunch, lemon pudding brings warmth and joy to any occasion.

I still remember the first time I decided to make lemon pudding; I was struck by how simple yet astonishing the process was. Watching the mixture transition from a blend of ingredients to a silky, thick pudding was incredibly satisfying. No fancy techniques or hard-to-find items—just wholesome ingredients that create a delightful dessert. So if you’re looking for a sweet fix that feels fancy but is budget-friendly and easy to whip up, I invite you to try this lemon pudding recipe. You won’t be disappointed!

How to Make Lemon Pudding

1. Whisk Ingredients Together: In a medium saucepan, whisk together 2 cups whole milk, 1 cup heavy cream, ¾ cup granulated sugar, ¼ cup cornstarch, and ¼ teaspoon kosher salt until the mixture is smooth and fully combined.
2. Cook Over Medium Heat: Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble, about 6 to 8 minutes. Look for tiny bubbles forming at the edges.
3. Activate Cornstarch: Once thickened, continue cooking for 1 additional minute to fully activate the cornstarch. This step is essential for the best texture!
4. Temper the Egg Yolks: Remove the saucepan from heat. In a separate bowl, whisk together 4 large egg yolks. Slowly ladle about ½ cup of the hot mixture into the yolks, whisking constantly to temper them. This prevents the yolks from scrambling.
5. Combine Mixtures: Pour the tempered egg mixture back into the saucepan, whisking continuously to ensure everything combines smoothly.
6. Return to Heat: Return to low heat and cook for 1 to 2 minutes, stirring constantly, until the pudding is smooth and slightly thickened.
7. Incorporate Butter: Remove from heat and stir in 2 tablespoons unsalted butter until melted and fully incorporated.
8. Add Citrus Flavors: Add 2 teaspoons lemon zest, ½ cup fresh lemon juice, and 1 teaspoon vanilla extract. Stir until everything is combined and smooth.
9. Strain for Smoothness: For the silkiest texture, strain the pudding through a fine mesh sieve into a clean bowl, discarding any bits of zest or cooked egg.
10. Prevent Skin Formation: Cover the pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming as it chills.
11. Chill: Refrigerate for at least 2 hours, or until fully chilled and set. This is when all the flavors marry beautifully!

Storing & Reheating

Store your leftover lemon pudding in the refrigerator, where it can last for up to 4 days. Keep it in an airtight container to maintain its freshness and protect it from absorbing other flavors in the fridge. Although I recommend enjoying it chilled and fresh, you can freeze the pudding for up to 3 months; however, be aware that the texture may change when thawed. To refresh it once thawed, whisk gently to reincorporate ingredients before serving.

There’s a certain joy that comes from creating and sharing a dessert like lemon pudding. It’s a simple yet elegant dish that transcends occasions, bringing light and zest to your table. Don’t hesitate to play with flavors, perhaps adding fresh herbs like mint or even a dash of lavender to elevate the experience. Explore, experiment, and make this recipe your own.

Recipe FAQs

Lemon Pudding

Recipe Author: Sara

Treat yourself to this creamy Lemon Pudding, featuring a zesty lemon flavor, rich with the goodness of whole milk and heavy cream. Perfect for those seeking an easy and delicious homemade dessert!

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• Prep Time 10 minutes
• Cook Time 145 minutes
• Yield 4 servings 1x

Ingredients

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• 2 cups whole milk
• 1 cup (238 g) heavy cream
• ¾ cup (150 g) granulated sugar
• ¼ cup (32 g) cornstarch
• ¼ teaspoon kosher salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons lemon zest
• ½ cup fresh lemon juice
• 1 teaspoon vanilla extract

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Instructions

1. In a medium saucepan, whisk together the milk, heavy cream, sugar, cornstarch, and salt until smooth and combined.
2. Place over medium heat and cook, whisking constantly, until the mixture thickens and bubbles, about 6 to 8 minutes.
3. Once thickened, cook for an additional minute to activate the cornstarch fully.
4. Remove from heat. In a separate bowl, whisk the egg yolks. Gradually ladle about ½ cup of the hot mixture into the yolks, whisking constantly to temper them.
5. Return the tempered egg mixture back into the saucepan, whisking continuously.
6. Lower the heat and cook for 1 to 2 minutes, stirring constantly, until you achieve a smooth and thick consistency.
7. Remove from heat and mix in the butter until melted and well combined.
8. Stir in the lemon zest, lemon juice, and vanilla extract until the mixture is smooth.
9. Strain the pudding through a fine mesh sieve into a clean bowl for a silky texture.
10. Cover with plastic wrap, pressing it against the surface to prevent a skin from forming.
11. Chill in the refrigerator for at least 2 hours, or until set.

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Notes

For a richer flavor, use fresh lemons if possible.
Make sure to whisk constantly to prevent the mixture from sticking to the bottom of the pan.
For extra freshness, consider adding more lemon zest before serving.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 30 g
• Sodium: 200 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 0 g
• Protein: 6 g
• Cholesterol: 150 mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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