Easy Lemon Pudding Recipe
Easy Homemade Lemon Pudding made on the stovetop with whole milk, eggs, cornstarch, and fresh lemon juice. Ready to chill in about 15 minutes — no boxed mix needed.
Servings: 4
Calories: 271kcal
Cost: $2.27, $0.57 per Serving.
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!
Notes
We love serving this pudding topped with fresh whipped cream. You'll need about 2 lemons for ⅓ cup of juice. Store leftovers covered in the fridge for up to 3–4 days. Don't freeze.
Nutrition
Calories: 271kcal | Carbohydrates: 36g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 196mg | Potassium: 237mg | Fiber: 0.1g | Sugar: 31g | Vitamin A: 493IU | Vitamin C: 8mg | Calcium: 166mg | Iron: 0.4mg
