Indulge your taste buds with a delightful treat—homemade creamy lemon pudding! With just a few simple ingredients, you can create a luscious dessert bursting with tangy citrus flavor.
Zest and juice fresh lemons, whisk in eggs, sugar, and cream, then gently cook until thickened. Chill, and savor each spoonful of this velvety lemon pudding that brings a refreshing twist to classic pudding. Enjoy!
Lemons: I use both the zest and juice of lemons to give this pudding a deep lemony flavor with plenty of tang. Opt for organic and be sure to wash skin before using.
Milk: I use whole milk, but 2% will also work okay. Nonfat milk is too watery and doesn’t make the creamiest pudding. You can also make this with unsweetened soy or oat milk.
Cream: Heavy cream gives a wonderful richness and texture to the pudding. You can also use a non-dairy alternative here, like Silk Non-Dariy Whipping Cream.
Sugar: This pudding isn’t super sweet, and the sweetness is also tempered by the tangy, tart lemon.
Egg yolks: the egg yolks help top thicken the pudding, plus they add richness and enhance the yellow color.
- Use a heavy-bottomed saucepan and cook the pudding on low heat, stirring constantly, to prevent burning or sticking.
- If desired, cover the surface of the pudding with plastic wrap while chilling to prevent a skin from forming.
Pudding is a great make-ahead dessert. You can refrigerate it for up to five days.
Yes, you can make this recipe with other citrus flavors such as orange or lime with great success. Also, try using Meyer lemon or cara cara or blood oranges.
Easiest Homemade Lemon Pudding
- 1 cup whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 3 large egg yolks
- 2 tablespoons lemon zest
- ½ cup fresh lemon juice
- 1 teaspoon lemon paste extract optional
- ¼ teaspoon table salt
- Whipped cream for serving
- Set a strainer over a large heat proof bowl and set aside.
- In a medium saucepan off the heat, whisk together the milk, cream, sugar, and cornstarch until smooth. Whisk in the egg yolks, lemon zest and juice, lemon extract, and salt. Set over medium heat and cook, whisking frequently at first and constantly toward the end, until thickened. When the pudding comes to boil it should be thick and glossy. Remove from the heat just as the large bubble appear.
- Pour through the sieve into the bowl, then spoon into individual serving bowls Let cool to room temperature.
- Refrigerate, loosely covered, until set and thoroughly chilled, at least 2 hours or up to two days. Serve chilled with whipped cream, if you like.