Lemon Pudding Recipe
Get ready to swoon over this bright and creamy Lemon Pudding, a dessert that captures the irresistible tang of fresh lemons in an unbelievably silky spoonful. Each bite is a burst of sunshine—sweet, tart, and wrapped in the lushest texture. This easy stovetop pudding comes together with everyday staples, but the end result tastes like something you’d order at a charming bistro. If you’ve never tried homemade Lemon Pudding before, prepare to make room for a new dessert favorite!
Ingredients You’ll Need
The magic of Lemon Pudding lies in its simplicity: a few fresh, quality ingredients transform into an unforgettable treat. Each component has a purpose, whether it’s for flavor, creaminess, or achieving that perfect “wobble” every great pudding should have!
- 2 lemons (zested): The zest infuses the pudding with fragrant citrus oils, adding intense lemon flavor that goes beyond just juice.
- ¾ cup granulated sugar: Balances the tartness of lemon and gives the custard its sweet, delicate profile.
- 3 tablespoons cornstarch: The secret to pudding’s velvety thickness—no need for flour or gelatin!
- 1 cup milk: Provides creamy body and ensures the pudding isn’t overly rich or heavy.
- 1 cup heavy cream: Brings a luxurious texture and a touch of indulgence to every bite.
- ½ cup fresh lemon juice: The star ingredient! It brightens the pudding and gives it zingy, pure lemon taste.
- 3 egg yolks: Responsible for the smooth, silky custard-like finish and that gentle yellow hue.
- Pinch salt: Enhances all the flavors and keeps the sweetness in check.
How to Make Lemon Pudding
Step 1: Prepare the Lemon Zest and Sugar
Start by combining the zest of two lemons and the granulated sugar in a medium, non-reactive saucepan. Using your fingers, gently massage them together until the sugar turns moist and wonderfully fragrant. This simple step coaxes out natural lemon oils, building a deep foundation of flavor for your Lemon Pudding.
Step 2: Add Remaining Ingredients
To your perfumed sugar mixture, add the cornstarch, milk, heavy cream, fresh lemon juice, egg yolks, and a pinch of salt. Whisk everything together with a silicone whisk until fully combined. Let the mixture sit for about five minutes, which allows the lemon to infuse the liquids even more.
Step 3: Cook and Thicken
Place the saucepan over medium heat and, whisking constantly, bring the mixture to a gentle simmer. As the pudding cooks, it will start to thicken—this usually takes about 10 minutes. Keep whisking to prevent lumps and avoid any scorching on the bottom.
Step 4: Strain the Pudding
Once the pudding has thickened to your liking (it should coat the back of a spoon), remove it from the heat. Pour the pudding through a fine mesh sieve set over a heatproof bowl, using a spatula to help push it through. This ensures your Lemon Pudding is supremely smooth, with no bits of zest or curdled egg.
Step 5: Chill and Set
Press a piece of plastic wrap directly onto the surface of the pudding—this prevents a skin from forming. Refrigerate for 2 to 3 hours, or until the Lemon Pudding is thoroughly chilled and set. The wait is absolutely worth it!
How to Serve Lemon Pudding
Garnishes
A simple garnish can take Lemon Pudding from delightful to dazzling. Try a dollop of lightly whipped cream, a sprinkle of extra lemon zest, or a scattering of fresh berries for bright color and freshness. A few mint leaves instantly add an elegant touch, making each cup look like a work of art.
Side Dishes
Lemon Pudding pairs beautifully with shortbread cookies, almond biscotti, or thin butter wafers. For a refreshing contrast, serve with a crisp berry salad or a few segments of citrus fruit. These sides add both texture and visual appeal, elevating your dessert to dinner party status.
Creative Ways to Present
Go beyond the classic bowls! Spoon Lemon Pudding into tiny mason jars for picnics, serve in elegant stemmed glasses for a fancy twist, or layer with crushed cookies and berries for a dazzling parfait. Let your creativity shine and make it an occasion every time you serve it.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Pudding in the refrigerator, tightly covered with plastic wrap pressed directly onto the surface. It will stay fresh and luscious for up to three days—if you can resist eating it all at once!
Freezing
While Lemon Pudding is best enjoyed fresh, you can freeze it in airtight containers for up to one month. To serve, thaw overnight in the fridge and give it a hearty whisk before spooning into your favorite dish.
Reheating
If you prefer your Lemon Pudding just slightly warm (especially on a chilly day), gently reheat individual portions in the microwave at medium power for 10-15 seconds, stirring once if needed. Just be careful not to overheat or it may lose its lovely texture.
FAQs
Can I make Lemon Pudding ahead of time?
Absolutely! In fact, Lemon Pudding tastes even better when made a day ahead as the flavors meld beautifully in the fridge. It’s perfect for entertaining or when you want a stress-free dessert.
Why does my pudding sometimes have lumps?
Lumps can happen if the pudding cooks too quickly or isn’t whisked thoroughly. Passing it through a fine mesh sieve at the end ensures a perfectly silky finish every time.
Can I use bottled lemon juice instead of fresh?
For the brightest, cleanest flavor, fresh lemon juice is definitely the way to go. Bottled juice often tastes flat or slightly bitter, which doesn’t do justice to homemade Lemon Pudding.
Is this recipe gluten free?
Yes, this Lemon Pudding is naturally gluten free, relying on cornstarch for thickening rather than flour. It’s a wonderful dessert option for those avoiding gluten.
Can I use all milk instead of cream?
You can use all milk in a pinch, but the finished pudding will be lighter and less decadent. Heavy cream gives Lemon Pudding its signature richness and creamy mouthfeel.
Final Thoughts
If you love the zippy taste of lemon, this Lemon Pudding recipe is truly a must-try. It’s bright, easy, and always manages to bring a burst of happiness to the table. Whip up a batch and share a cup with someone you love—you may just inspire a new citrusy tradition!
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Lemon Pudding Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Lemon Pudding recipe is a delightful treat with a perfect balance of sweet and tangy flavors. The smooth and creamy texture combined with the zesty lemon essence makes it a refreshing dessert choice.
Ingredients
Zested Lemons:
- 2 lemons
Granulated Sugar:
- ¾ cup
Cornstarch:
- 3 tablespoons
Milk:
- 1 cup
Heavy Cream:
- 1 cup
Fresh Lemon Juice:
- ½ cup
Egg Yolks:
- 3
Salt:
- Pinch
Instructions
- Combine Lemon Zest and Sugar: In a medium non-reactive saucepan, combine the lemon zest and granulated sugar. Massage together until fragrant and moist.
- Add Remaining Ingredients: Add cornstarch, milk, heavy cream, lemon juice, egg yolks, and salt. Use a silicone whisk to combine. Let the mixture rest for 5 minutes to infuse the flavors.
- Cook the Pudding: Heat the mixture over medium heat, whisking constantly. Bring to a simmer and cook until thickened, about 10 minutes. Remove from heat.
- Strain the Pudding: Place a fine mesh sieve over a heatproof bowl and pour the pudding to strain any solids.
- Chill and Serve: Cover the pudding with plastic wrap directly on the surface to prevent a skin from forming. Chill for 2-3 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Mixing, Simmering, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 80mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 170mg
Keywords: Lemon Pudding, Lemon Dessert, Lemon Cream Pudding
