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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    21 Reviews
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    Wonderful! So creamy and good! Thank You!
    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.
    Tasty, but not pudding. More like sauce.
    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.
    This pudding is par excellent! !!!
    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.
    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.
    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!
    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.
    We have tons of Meyer lemons. I freeze the juice and always have the basic ingredients for a great dessert.
    I love this recipe! I'm also a diabetic and substitued the sugar for splena. I served it hot over gingerbread. I'll always use this recipe.
    This was perfect! I have made lots of puddings and this one turned out beautifully. I did stir most of the time, but used a whisk instead of a spoon and there were no lumps. So I didn't need to strain it. We used it as a topping for lemon cake and it was SO GOOD! Definitely will be using this recipe again!
    Very easy to make. As long as you keep stirring it there are no problems with curdled lumps; I didn't even have to strain it. It set up a little thinner than expected, but was still very delicious.
    I can't find lemon puddings in my area, but I did find this recipe, tried it, and it is excellent! I LOVE the tangy lemon flavor!!!
    Made this with my kids with lemons they grew on our little lemon tree. I used all the zest from all the lemons we put in and didn't strain it out. It was great hot off the stovetop as well as from the fridge the next afternoon.
    The second time I made this pudding I left out the butter, and preferred it that way. In my opinion, it was unnecessary. Meyers lemons worked great.
     It's important to remember to strain the pudding, especially if you weren't careful about stirring the entire time (like me.) Straining it will leave you with a silky smooth dessert.
    This makes for a great easy recipe. I put lots of lemon zest in it... and served it with ginger snaps on the bottom of the dessert dishes and one sliced with a thin lemon slice on the side of the glass.
    I loved the flavor of this pudding. So much better than boxed!
    This pudding was extremely easy to make although, even with all the lemon juice and zest, didn't have a very lemony flavor. Next time I'm not going to strain out all the "goodies".
    I found that this recipe is very easy and tasty. Also great for kids!
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