My Favorite Lemon Pudding

Total Time:
17 min
Prep:
5 min
Inactive:
2 min
Cook:
10 min

Yield:
4 servings

Ingredients
  • 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
Directions

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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4.3 23
The fault is in me... Normally, I read through the reviews before committing to a recipe. Wanted a simple lemon pudding as a late evening snack. I enjoy warm pudding, however the consistency of this pudding is more like soup. It needs the butter... Otherwise the "flour-like" taste from 1/4 cup of corn starch is too prevalent. I will make the whipped cream and shoot for a lemon mousse by incorporating some of this cooled down lemon soup.  item not reviewed by moderator and published
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
We have tons of Meyer lemons. I freeze the juice and always have the basic ingredients for a great dessert. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I loved the flavor of this pudding. So much better than boxed! item not reviewed by moderator and published
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". item not reviewed by moderator and published
I found that this recipe is very easy and tasty. Also great for kids! item not reviewed by moderator and published
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