This easy homemade lemon pudding is a delightful fusion of summery citrus and creamy sweetness.
You’ll love its smooth texture and vibrant flavor.
But most of all, you’ll love how easy it is to make! Just whisk, heat, and strain.
Better yet, you don’t need any fancy ingredients. Just fresh lemons, egg yolks, and a few other pantry staples.
Why You’ll Love This Homemade Lemon Pudding
Lovely Lemon Flavor: While the fresh fruit brings plenty of zippy citrus to the mix, the cream and milk ensure this pudding is perfectly balanced and not too tart.
Versatile Treat: Enjoy this pudding warm on a chilly evening or serve it chilled for a cool, refreshing indulgence.
Creative Garnishing: There are so many ways to jazz this dessert up! I’m talking cookie crumbles, white chocolate curls, a layer of lemon curd, and more.
Impressive Presentation: With its vibrant yellow hue and optional garnishes of whipped cream and lemon zest, this pudding makes for an elegant and eye-catching dessert.
Ingredients
- Fresh Lemon Juice & Zest: Bright, tart, and bursting with citrusy zing – fresh is a must!
- Egg Yolks: Rich, velvety, and the key to a lusciously smooth pudding.
- Granulated Sugar: Sweetness to balance the pucker-inducing lemon.
- Cornstarch: The magic thickener that gives the pudding its luxuriousl thick body.
- Salt: A pinch to enhance all the other flavors. Don’t skip it!
- Whole Milk & Cream: Creamy, dreamy, and oh-so-satisfying, they make the pudding decadently rich and silky.
- Unsalted Butter: Adds a touch of indulgent flavor and glossy sheen.
- Optional Garnishes: I like the simplicity of whipped cream and lemon zest, but the added fresh berries really make it pop, don’t you think?
How to Make Homemade Lemon Pudding
This pudding captures the essence of summer in a bowl. And what sets it apart is its simplicity and versatility.
It’s a fantastic dessert to whip up for a family gathering, a casual dinner party, or even as a midweek pick-me-up.
Check out these easy steps:
1. PREP: Place a fine mesh sieve over a heat-proof bowl and set aside.
2. RUB: Combine the sugar and lemon zest in a saucepan, rubbing between your fingers until fragrant.
3. MIX: Add the cornstarch, salt, yolks, lemon juice, milk, and cream. Mix until smooth, let sit for 5 minutes, and whisk again.
4. HEAT: Place the saucepan over medium heat and whisk constantly until the pudding thickens and coats the back of a spoon.
5. ADD: Remove from the heat and whisk in the butter, a little at a time, until smooth.
6. STRAIN: Pour through the sieve, using a spatula to remove zest and egg pieces. Press plastic wrap directly onto the surface, either in a bowl or portioned glasses.
7. CHILL: Refrigerate for 2-3 hours until set. Serve with whipped cream, lemon zest, and berries. Enjoy!
Tips For the Best Homemade Lemon Pudding
This lovely lemon pudding is pure comfort in every spoonful.
It’s my new go-to dessert when I want to impress without spending hours in the kitchen.
Here are a few tips to ensure your dessert is just as addictive:
- Fresh lemons. Always use fresh lemon juice and zest for the brightest, most vibrant flavor. The bottled stuff just won’t work.
- Room temperature. Ensure everything is at room temperature before whisking to help incorporate smoothly.
- Prevent lumps. Whisk the sugar, cornstarch, and salt together before adding the liquids to prevent lumps from forming.
- Constant whisking. Whisk the pudding mixture constantly while cooking to ensure even thickening and prevent scorching.
- Coat a spoon. The pudding is done when it’s thick enough to coat the back of a spoon. Dip a spoon into the pudding and lift it out. The pudding should leave a coating on the spoon. And if you run a finger through it, it’ll leave a distinct line.
- Strain the pudding. For an ultra-smooth texture, strain the pudding through a fine mesh sieve to remove any bits of zest or egg.
- Avoid a skin. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming while cooling. Do this in a bigger bowl or single portions.
How to Store
Who knew a handful of simple ingredients could create something so delightful?
Not only that, this pudding is a yummy make-ahead dessert! Here’s how to store it:
To Store: Cover the pudding (in the serving glass or an airtight container) and refrigerate for 3-4 days.
Note: It stores best without any toppings, as the whipped cream can weep and the fresh fruit can bleed onto the surface. Add garnishes just before serving.
More Homemade Pudding Recipes to Try
Haupia (Hawaiian Coconut Pudding)
Peanut Butter Pudding
Dirt Pudding
Chocolate Cornstarch Pudding
Homemade Lemon Pudding
4-6
servings15
minutes10
minutes378
kcalThis easy homemade lemon pudding is a delightful fusion of summery citrus and creamy sweetness. You’ll love its smooth texture and vibrant flavor.
Ingredients
1 cup granulated sugar
zest of 2 lemons
1/4 cup cornstarch
pinch salt
3 large egg yolks
1/2 cup fresh lemon juice, about 3–4 lemons
1 cup whole milk
1 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces
fresh whipped cream, extra lemon zest, and fresh berries for garnish, optional
Instructions
- Set a fine mesh sieve over a large heat-proof bowl. Set aside.
- In a large saucepan, add the sugar and lemon zest. Rub between your fingers until well combined and fragrant.
- Add the cornstarch and salt and whisk to combine. Then, whisk in the yolks, lemon juice, milk, and cream until smooth. Let sit for 5 minutes and whisk again.
- Place the pot on the stove over medium heat. Using a silicone whisk, mix slowly but constantly until the pudding begins to thicken. Then, stir a little faster (constantly) until thick. The pudding should coat the back of a spoon.
- Remove the saucepan from heat and whisk in the butter, a little at a time, until smooth.
- Immediately pour through the fine mesh sieve, pushing it through with a spatula to remove any zest or small egg pieces.
- At this point, you can either press a sheet of plastic directly onto the surface in the bowl, or portion into serving glasses. Press smaller pieces of plastic wrap onto the surface to prevent a skin from forming.
- Chill for 2-3 hours or until set. Serve with whipped cream, lemon zest, and fresh berries. Enjoy!
Notes
- Always use fresh lemon juice and zest for the brightest, most vibrant flavor.
- Whisk the pudding mixture constantly while cooking to ensure even thickening and prevent scorching.
- Use a silicone whisk for the best results.
