Lemon Pudding Recipe

Rich and creamy, my lemon pudding is a delightfully sweet way to cool off during the warm, sunny months. Prepared with just a few simple ingredients and fresh lemons, this recipe is whipped up in minutes and absolutely mouthwatering to spoon up on its own or layer into a glass!

Rich, creamy pudding with a lemony twist

Nothing quite compares to the rich, creamy, smooth texture of a cool little dish of pudding.

We absolutely adore spooning up my chocolate pudding recipe when we get a craving for a chocolate treat. But once the days get longer and warmer, it's mainly about bright, fruity flavors for us.

Enter this rich and creamy lemon pudding, the perfect sunny weather dessert to cool off with!

Delectably smooth with lots of real lemon flavor and just a kiss of vanilla, this lemon pudding recipe is super quick and easy to prepare in your own kitchen, with a few simple ingredients and just a few moments of time.

The result is pure pudding bliss on its own, or layered together with buttery shortbread cookies for a parfait. You can even swirl it together with Greek yogurt, or dollop with whipped cream and a sprinkle of fresh berries!

My recipe for lemon pudding

Part of what I really love about this homemade pudding is that there are no added filler ingredients or stabilizing gums added in. It's natural, made with just half-and-half, egg yolks, sugar, a touch of cornstarch, a little butter and vanilla, and lots of lemon zest.

Homemade pudding is also easy to make, with a little added TLC. Honestly, I end up appreciating that little bit of time to get lost in the gentle whisking of the mixture while preparing it. My aim is to keep the pudding mixture smooth, creamy, and from scorching to the bottom and sides of the pot.

Because there are egg yolks in this pudding mixture (which help it to thicken and become creamy and rich), I like to strain the lemon pudding once it has cooked. That helps to keep out any little bits of scrambled eggs and all the bits of lemon zest. Only a very silky-smooth pudding is good eats!

Then, folding a little knob of butter into the lemon pudding while still hot creates a bit more richness. A splash of pure vanilla offers a nice aroma to balance out the lemon.

Chilling the lemon pudding completely allows it to thicken to its fullest (this typically takes about 4 to 6 hours, even overnight ideally). Adding just the tiniest amount of lemon juice to finish things off brings that added lemon note without adding an overwhelming tang.

Here's a glance at my lemon pudding recipe: (or just jump to the full recipe...)

1. To get started, I combine sugar and lemon zest in a pot, then make an aromatic lemon sugar.
2. Next, I add in the rest of my dry ingredients and stir to combine.
3. I then whisk together my custard base ingredients, and pour into the sugar mixture, whisking to combine.
4. Then, I slowly and gently cook the lemon pudding mixture for roughly 12 minutes, whisking gently the entire time to keep it from scorching to the sides and bottom of the pot.
5. Once completely thickened, I strain the lemon pudding into a clean bowl, add in the knob of butter, and fold that in until completely melted and smooth. Then, the pure vanilla goes in.
6. To finish, I allow the lemon pudding to completely chill for a few hours. I then whisk in a tiny squeeze of lemon juice, and serve.

Recipe

Lemon Pudding Recipe

by Ingrid Beer

Print Recipe

This creamy lemon pudding recipe is the perfect dessert on warm, sunny days, scrumptious on its own or layered into glasses as a parfait!

Category: Dessert
Cuisine: American

Yield: 2 cups (serves about 4)

Nutrition Info: 322 calories (per serving, about ½ cup)

Prep Time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes

Ingredients:

• ½ cup sugar plus 1 tablespoon
• 2 ½ tablespoons lemon zest
• 3 tablespoons cornstarch, spooned and leveled
• Pinch salt
• 2 cups half-and-half
• 3 large egg yolks
• 1 tablespoon cold, unsalted butter
• ¼ teaspoon pure vanilla extract
• ½ teaspoon lemon juice

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. In a (roughly) 2-quart pot, add the sugar and lemon zest, and using your fingers, rub the zest into the sugar to create an aromatic lemon sugar. Then, add in the cornstarch and pinch of salt, and using a fork, blend/mix everything together well.
3. Next, in a large bowl, add the half-and-half and egg yolks, and gently whisk to create a smooth, liquid custard. Pour this custard into the lemon sugar/cornstarch mixture, and gently whisk together for a moment or two to dissolve the sugar and combine things.
4. Turn the heat on low, and begin cooking the lemon pudding, whisking gently (taking care not to vigorously aerate the mixture), scraping down the sides and bottom of the pot pretty much continuously to keep the pudding smooth, as well as from burning to the bottom and sides.
5. Cook the lemon pudding slowly for about 12 minutes, reducing the heat fully to low once it begins to thicken. Once thickened, cook the pudding for another 30 seconds to 1 minute longer.
6. Then, strain the lemon pudding into a clean bowl, and add the cold butter, folding it into the pudding mixture until completely melted in, and smooth and creamy. Next, add in the vanilla and fold that in.
7. Place plastic wrap directly onto the surface of the lemon pudding, to keep a skin from forming, and chill completely for at least 4 to 6 hours, or even overnight. Once completely chilled, gently whisk or fold in the lemon juice.
8. Spoon the lemon pudding into a clean mason jar with a lid, or a covered container to store in the fridge. Serve in ramekins, or layered with cookies/vanilla wafers and whipped cream or yogurt as a parfait, or topped with fresh berries.

Tips & tidbits for my lemon pudding recipe:

• Lots of fresh lemon zest for bright flavor: What gives this creamy, luscious pudding its wonderfully lemony flavor is lots of freshly grated lemon zest. I like to use a good amount to create that depth, so it has a lovely bright flavor without being tangy. The tiny bit of lemon juice added in once the pudding has chilled offers just enough balance to brighten things up.
• Half-and-half for rich texture: I love using half-and-half in this pudding recipe, because it creates a slightly richer, creamier texture. You can certainly use all milk if you prefer, or a combo of milk and half-and-half, but it will be a little lighter in flavor and richness.
• Egg yolks and cornstarch as thickeners: This is a classic custard-style pudding, and calls for not only cornstarch to thicken, but also egg yolks. The combo is nice, as it adds better texture and flavor. These ingredients also help stabilize the pudding a bit, keeping it stable for a few days.
• Allow the lemon pudding to completely chill: The lemon pudding will not be at its thickest while still warm, as chilling completely brings it to its fullest thickness. So place plastic wrap directly onto the surface of the pudding to keep a skin from forming, and chill in the fridge for at least 4 to 6 hours, ideally overnight until cold.
• How to serve this lemon pudding: We love to spoon this pudding out on its own, or dip butter cookies into it, or even layer it into a glass with either whipped cream or Greek yogurt, and crumbled cookies as a parfait. You can even spoon it over fresh raspberries and/or strawberries to make a refreshing and light dessert!

Craving more sweet and bright desserts? Check out my recipe for Lemon Curd, Lemon Curd Parfait, Lemon Cheesecake Bars, Strawberry Tartlets with Lemon Cream, Lemon Blueberry Muffins, Lemon Ricotta Cake with Raspberries, or even my recipe for Lemon Bundt Cake!