Creamy, smooth texture with a melt-in-your-mouth feel
Simple ingredients, most of which are pantry staples
Quick to prepare, with minimal effort
A refreshing alternative to heavier desserts
Elegant enough for dinner parties, yet easy enough for weeknights
Can be served warm or chilled
Naturally gluten-free
Kid-friendly and adult-approved
Pairs perfectly with berries, whipped cream, or shortbread cookies
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Granulated sugar
Cornstarch
Salt
Whole milk
Egg yolks
Fresh lemon juice
Lemon zest
Unsalted butter
Vanilla extract
Directions
In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Gradually whisk in the milk until smooth and fully combined.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
In a separate bowl, lightly beat the egg yolks. Slowly add a small amount of the hot mixture to the yolks, whisking constantly to temper them.
Pour the tempered egg yolks back into the saucepan and continue to cook for 2–3 minutes, stirring constantly, until the pudding thickens.
Remove the saucepan from heat and stir in the lemon juice, lemon zest, butter, and vanilla extract. Stir until the butter is fully melted and the mixture is smooth.
Pour the pudding into individual serving dishes or a large bowl.
Let cool at room temperature, then chill in the refrigerator for at least 2 hours before serving.
Servings and timing
This recipe makes approximately 4 servings. Prep time: 10 minutes Cook time: 10 minutes Chill time: 2 hours Total time: 2 hours 20 minutes
Variations
Lemon-Lime Pudding: Substitute half of the lemon juice with lime juice for a citrusy twist.
Dairy-Free: Use almond milk or coconut milk and a plant-based butter alternative.
Lemon Pudding Pie: Pour the pudding into a pre-baked graham cracker crust and chill until set for an easy no-bake pie.
Extra Tangy: Add an extra tablespoon of lemon zest for a more pronounced citrus flavor.
Whipped Cream Topping: Serve with a dollop of sweetened whipped cream for a richer dessert.
Storage/Reheating
Store lemon pudding in an airtight container in the refrigerator for up to 4 days. To prevent a skin from forming on top, press plastic wrap directly onto the surface of the pudding before refrigerating. This pudding is best served chilled, but if you prefer it warm, gently reheat individual portions in the microwave in 15-second intervals, stirring between each. Do not overheat, as it may curdle.
FAQs
What type of lemons should I use for the best flavor?
Fresh, unwaxed lemons are best. Meyer lemons add a sweeter, less tangy flavor, while regular lemons provide a bright, classic tartness.
Can I make this lemon pudding ahead of time?
Yes, lemon pudding is ideal for making in advance. It needs to chill for a few hours, so making it the day before is perfect.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is strongly recommended for the best flavor. Bottled juice can taste flat or overly acidic.
How do I prevent lumps in my pudding?
Whisk constantly while cooking and temper the eggs carefully to avoid scrambling. Straining the pudding before chilling can also help.
Can I use low-fat or skim milk?
Whole milk gives the pudding its rich texture, but you can use 2% milk with slightly thinner results. Avoid skim milk for best consistency.
Is this recipe gluten-free?
Yes, this lemon pudding is naturally gluten-free as long as all ingredients, including cornstarch, are certified gluten-free.
What can I serve with lemon pudding?
Try serving it with fresh berries, shortbread cookies, or a dollop of whipped cream.
Can I freeze lemon pudding?
Freezing is not recommended as the texture may become grainy once thawed.
How do I know when the pudding is done cooking?
The pudding is done when it thickens enough to coat the back of a spoon and holds its shape when stirred.
Can I double the recipe?
Yes, you can double or triple the recipe. Just make sure to use a larger saucepan and stir constantly to prevent burning.
Conclusion
This lemon pudding recipe is a refreshing and elegant dessert that’s easy to make and sure to impress. With its vibrant citrus flavor and creamy texture, it’s perfect for any occasion, whether you’re hosting a dinner party or craving a sweet treat. Give it a try and enjoy a burst of sunshine in every spoonful.
This lemon pudding is a light, creamy, and zesty dessert made with fresh lemon juice, egg yolks, and milk. Its silky texture and bright citrus flavor make it a refreshing choice for warm days or elegant dinners.
Author:Catherine
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:2 hours 20 minutes
Yield:4 servings
Category:Dessert
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
3/4 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
3 large egg yolks
1/2 cup fresh lemon juice (about 2–3 lemons)
1 tablespoon lemon zest
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Instructions
In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Gradually whisk in the milk until smooth and fully combined.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
In a separate bowl, lightly beat the egg yolks. Slowly add a small amount of the hot mixture to the yolks, whisking constantly to temper them.
Pour the tempered egg yolks back into the saucepan and continue to cook for 2–3 minutes, stirring constantly, until the pudding thickens.
Remove the saucepan from heat and stir in the lemon juice, lemon zest, butter, and vanilla extract. Stir until the butter is fully melted and the mixture is smooth.
Pour the pudding into individual serving dishes or a large bowl.
Let cool at room temperature, then chill in the refrigerator for at least 2 hours before serving.
Notes
Press plastic wrap directly onto the surface to prevent a skin from forming.For extra smooth texture, strain the pudding before chilling.Use Meyer lemons for a slightly sweeter flavor.Store in the refrigerator for up to 4 days.To reheat, microwave in 15-second intervals, stirring between each.
