Creamy Lemon Pudding

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!

Essential Ingredients

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.

Recipe Tips

• 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.

Recipe FAQs

Easiest Homemade Lemon Pudding

Kathy Kingsley

Smooth, creamy and tangy, this homemade lemon pudding is as satisfying to eat as it is easy to make.  If you have 15 minutes and the ingredients on hand, this pudding can be whipped up for dessert any night of the week.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Dessert

Cuisine American

Servings 4 servings

Calories 343 kcal

Ingredients

  

1x2x3x

• ▢ 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

Instructions

 

• 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.

Notes

Hungry for more lemon desserts? Try these:
Lemon Meringue Bars
Lemon Coconut Impossible Pie
Lemon Cheesecake

 

Nutrition

Serving: 4gCalories: 343kcalCarbohydrates: 50gProtein: 51.1gFat: 14.3gCholesterol: 173.5mgSodium: 186.8mgSugar: 42.4g

Tried this recipe?Let us know how it was!

More recipes to try

Sign-up for The Flavor Journal Newsletter and get a Free e-book!

Let's connect

Be sure to FOLLOW US on FACEBOOK, INSTAGRAM and TIKTOK Many thanks!