This Easy Lemon Pudding Recipe is a light and creamy dessert with only a handful of ingredients. Anyone can make this for a decadent snack or dessert with fresh lemon flavor.
I have been making homemade pudding recipes for over 10 years and it’s super easy. This new recipe for Lemon Pudding is one of the Best Lemon Desserts with hardly any effort. It’s amazing served alone but would also be tasty served with Lemon Angel Food Cake Recipe.
I also make Orange Pudding for a delicious treat and Lemon Dump Cake or Lemon Trifle for more Spring Desserts. For a no bake dessert, try Lemon Icebox Pie, Lemonade Pie and Lemon Puppy Chow for 51 Easy Summer Desserts.
If you love cookies, make Strawberry Lemonade Cookies Recipe.
Table of contents
Why We Love This Recipe
It’s so much better than store bought pudding mixes and only has simple ingredients. The flavor is so delicious using freshly squeezed lemon juice.
The taste and texture are a step above! It’s rich and creamy like custard.
Anyone can make homemade Lemon Pudding from scratch with this easy recipe. It’s just as easy as Chocolate Pudding.
Ingredients
- Cornstarch. Helps to thicken the pudding to the perfect consistency.
- Whole Milk. I don’t suggest substituting skim milk in this recipe. The whole milk makes it richer and creamier. You can use heavy 1 cup heavy cream in the recipe and 1 cup whole milk if desired.
- Fresh Squeezed Lemon Juice. It is worth the extra time to use freshly squeezed lemon juice.
- Lemon Extract. This gives the pudding even more lemon flavor.
Find the complete ingredient list at the bottom of the page.
How to Make Lemon Pudding
Step 1. First, combine the sugar, cornstarch and salt in a medium saucepan.
Step 2. Next, whisk in the milk and bring to a boil over medium heat. Make sure to stir the mixture constantly. Allow to cook for 2 minutes.
Step 3. Then, place the eggs in a separate bowl and lightly beat them. Fold the eggs into the milk mixture and then slowly whisk the egg mixture back into the saucepan. One combined, bring to a boil and reduce the heat to low.
Step 4. Finally, remove from the heat and stir in butter, lemon juice and lemon extract. You do not need to strain it, so no strainer needed. Pour or spoon the warm lemon pudding into individual cups or ramekins and chill in the fridge. Use a spatula to get all of the pudding.
Serving Suggestion
The pudding is even better served with Homemade Whipped Cream and fresh berries. I like blueberries or raspberries.
You can also garnish each cup with a lemon wedge on the side. Another tasty idea is to serve this pudding with ice-cream.
Expert Tips
- Gradually add the eggs. It’s very important to gradually add the warm mixture to the eggs before adding them into the saucepan to avoid scrambling the egg yolks. Make sure not to skip this step in the recipe.
- Fresh Lemons. The recipe is so much better using fresh lemon juice. It is worth the extra step and does not take long. Sometimes, I also like to add lemon zest to the pudding. Bottled lemon juice can be used if that is all you have.
- Stir constantly. The mixture needs to be stirred constantly while coming to a boil. You do not want it to burn.
FAQs
Try to select lemons that are vibrant in color. They will have the most juice and the zest will be more flavorful.
Refrigerate any leftovers in an airtight container for up to 4-7 days. I don’t recommend freezing the pudding. It will separate and the texture will change.
While you can freeze pudding, the texture changes and it isn’t suggested.
More Easy Lemon Recipes
Cookies
Lemon Cake Mix Cookies
Cakes
Lemon Lush Dessert
Easy Cupcake
Lemon Cupcakes
Easy Pie
Lemon Icebox Pie
Make this tasty Lemon Pudding today for a sweet treat. I love hearing from you so please leave a comment once you make it.
Easy Lemon Pudding Recipe
Ingredients
- 1/2 cup Granulated Sugar
- 2 Tablespoons Cornstarch
- 1/8 tsp Salt
- 2 cups Whole Milk
- 2 tbsp Butter
- 2 Large Eggs
- 1/3 cup Fresh Squeezed Lemon Juice
- 1/4 teaspoon Lemon Extract
Instructions
- Whisk together sugar, cornstarch and salt in a medium saucepan.
- Whisk in milk and bring to a boil over medium heat stirring constantly. Allow to cook for 2 minutes.
- Place the eggs in a separate bowl and lightly beat them. Then stir in 1 cup of milk mixture from the sauce pan into the eggs and then slowly whisk the egg mixture back into the sauce pan.
- Bring to a boil and reduce the heat to low. Cook and stir for 2 more minutes.
- Remove from the heat and stir in butter, lemon juice and lemon extract.
- Transfer to serving dishes and chill.
- Then the pudding is ready to serve and enjoy!
Can this be made without whole milk?
I haven’t tested it without milk before so I’m not sure. Milk does give this pudding the best texture.