My Favorite Lemon Pudding

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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.

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Tasty, but not pudding. More like sauce.

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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.

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This pudding is par excellent! !!!

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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.

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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.

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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!

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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.

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We have tons of Meyer lemons. I freeze the juice and always have the basic ingredients for a great dessert.

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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.