This Easy Lemon Pudding Recipe is creamy, tangy, and made with simple ingredients. Perfect for a quick dessert or a refreshing treat anytime.
This easy lemon pudding is creamy, tangy, and made with simple ingredients you likely have on hand. Perfect as a quick dessert or a refreshing snack, it’s a bright and zesty treat the whole family will love.
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 along with Starbucks Lemon Cake Pop Recipe 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. We also absolutely love Lemon Icebox Cake.
Table of contents
Why We Love This Recipe
- Quick and simple – Ready in minutes with minimal ingredients
- Creamy and smooth – Perfectly silky texture that melts in your mouth
- Bright and tangy – Fresh lemon flavor that’s refreshing and not too sweet
- Family-friendly – Loved by kids and adults alike
- Versatile – Enjoy on its own, layered in parfaits, or as a cake filling
- Make-ahead friendly – Can be prepared in advance for easy entertaining
Ingredients
- Cornstarch. Helps to thicken the pudding to the perfect consistency. Learn The Best Substitutes for Cornstarch.
- 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
- Temper the Eggs: Gradually add the warm milk mixture to the eggs before combining them in the saucepan. This prevents the yolks from scrambling and ensures a smooth, creamy pudding. Don’t skip this crucial step.
- Use Fresh Lemons: Freshly squeezed lemon juice gives the pudding a bright, vibrant flavor. Adding a little lemon zest enhances the citrusy aroma. Bottled lemon juice works in a pinch, but fresh is best.
- Stir Constantly: While heating the mixture, stir continuously to prevent burning or sticking on the bottom of the pan.
- Don’t Overcook: Once the pudding reaches a gentle boil, cook just until thickened. Overcooking can cause a grainy texture.
- Chill for Best Results: For the creamiest texture, cover and refrigerate the pudding for at least 2 hours before serving.
- Optional Sweetness Adjustment: Taste the pudding before chilling. If you prefer a sweeter dessert, a little extra sugar can be added while cooking.
- Serve Creatively: Layer pudding in parfait glasses with whipped cream, fresh berries, or crumbled cookies for a fun presentation.
- Avoid Lumps: Strain the pudding through a fine mesh sieve before chilling if you want an ultra-smooth texture.
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
Tried this easy lemon pudding? Leave a comment below and let us know how it turned out! Don’t forget to give it a star rating.
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
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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.
The pudding was tasty but it left a sort of film in the mouth, not on the pudding itself. wht would,cause this?
Jean – I’m so glad you enjoyed the Lemon Pudding. That filmy feeling is usually caused by starch thickeners or dairy fat/proteins coating the mouth, especially if the pudding is thick or very cold. Using less starch, lower-fat milk, or an egg-based custard can help prevent it next time. Hope this helps!