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Lemon Pudding

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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.

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

  1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
  2. Gradually whisk in the milk until smooth and fully combined.
  3. Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
  4. 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.
  5. Pour the tempered egg yolks back into the saucepan and continue to cook for 2–3 minutes, stirring constantly, until the pudding thickens.
  6. 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.
  7. Pour the pudding into individual serving dishes or a large bowl.
  8. 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.

Nutrition

Find it online: https://cookibly.com/lemon-pudding/