My Favorite Lemon Pudding

Total Time:
17 min
5 min
2 min
10 min

4 servings

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 2 1/2 cups milk
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons finely grated lemon zest
  • Pinch salt
  • 1/2 cup fresh lemon juice
  • 2 tablespoons unsalted butter, at room temperature

Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.

Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.

Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

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Cooking Tips
4.5 22
My family and I had this as the base for a lemon pie in a graham cracker crust. After it chilled two hours, I put 1 1/2 cups of of blueberries with 2 tbsp. (T) of black currant jam over the top to give another good complementary flavor and make it look a ll pretty and shiny. The lemon pudding is good as it is (though chilling more than 2 hours would be better, and I would try it without butter next time). item not reviewed by moderator and published
Wonderful! So creamy and good! Thank You! item not reviewed by moderator and published
I made this to put in little tarts with raspberries on top and, for that purpose, it was very good. That said, I didn't like it enough to eat the leftovers in a bowl just by itself. The pudding was very thin, which I didn't mind, and I also don't think the butter was at all necessary. I don't know if I only noticed it in the taste because I knew it was there, but I felt like it kind of detracted from the lemon flavor. Still, very quick, easy and lemony. item not reviewed by moderator and published
Tasty, but not pudding. More like sauce. item not reviewed by moderator and published
It was very tasty and had just enough lemon flavor. Very creamy pudding. I made in the microwave and worked very well. Now to let it cool so I can share it. item not reviewed by moderator and published
This pudding is par excellent! !!! item not reviewed by moderator and published
Easy to make with a great lemon flavor. However it was way too sweet and had a starchy mouth-feel from all the cornstarch. I mixed it with whipped cream and that helped. Next time I'll use a different recipe. item not reviewed by moderator and published
Who would have thought that something so simple to make would turn out so delicious. Very good, definitely a keeper in my recipe box! I did not have to strain it as I used a whisk during the entire cooking time. item not reviewed by moderator and published
This recipe was so easy and fast! In my daughters US history book there was a recipe for "War Cake" - no milk, eggs or butter due to the shortages at the time. We made the recipe - a little more dry than what we are used to. Found this recipe for lemon pudding and made it - served it warm over the war cake and it was great!!! Thaks for the east - fast - and great tasting pudding! I didn't have to strain it and had it done from start to finish in the 15 minutes easy! item not reviewed by moderator and published
I found a British recipe and added a part of it to turn this into Lemon-Ginger Pudding. Changes; use 4 lemons, all the zest and 1/2 the lemon juice. Mix this with finely grated or diced fresh ginger - 3 one inch pieces. Add this when you add the egg yolks in original recipe. item not reviewed by moderator and published

Not what you're looking for? Try:

Justin's Favorite Pudding with Strawberry Sauce

Recipe courtesy of Aaron McCargo Jr.