Lemon Thyme Pudding

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  • Level: Easy
  • Total: 2 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 4 servings
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Crumb Base:

18 to 20 lemon sandwich cookies

3 tablespoons salted butter, melted 


1 1/2 cups sugar

1/4 cup cornstarch 

1/4 teaspoon kosher salt 

3 cups whole milk 

4 large egg yolks, beaten 

1/2 teaspoon fresh thyme leaves 

3 lemons, zested 

2 tablespoons salted butter 


Canned whipped cream, for topping

1 cup fresh blueberries 

1/4 cup fresh mint leaves 


  1. For the crumb base: Add the cookies and melted butter to a food processor and pulverize. Divide among 6 martini glasses.
  2. For the pudding: Stir together the sugar, cornstarch and salt in a medium saucepan. Add the milk and egg yolks and whisk to combine. Add the thyme and lemon zest and heat over medium heat, stirring, until the mixture barely comes to a boil. Simmer gently until it’s thickened like custard, 6 to 8 minutes. Remove the pan from the heat and stir in the butter. Divide the pudding among the glasses over the base and chill for at least 2 hours.
  3. For serving: Top each pudding with mounds of whipped cream, then add a handful of blueberries and some mint to each one.