If you’re looking for a delightful dessert, the Lemon Pudding Recipe is just what you need. The tangy and creamy treat is perfect for any occasion, balancing sweetness with that refreshing citrus zing. Let’s whip up a batch that will surely brighten your day.
When it comes to lemon pudding, quality matters. Fresh lemons will give you the brightest flavor, but if you’re in a pinch, bottled lemon juice can work too, though I wouldn’t recommend it if you can avoid it. For those with dairy sensitivities, you can substitute half-and-half with a non-dairy milk alternative thickened with a little cornstarch. Just keep in mind that the texture might change slightly.
Pudding & Mousse
Lemon Pudding Recipe
Ingredients
- 8 lemons (or 2 tablespoons lemon zest and 1 cup lemon juice)
- 1 cup sugar
- 1/3 cup cornstarch
- 3 cups half-and-half
- 4 egg yolks
- 3 tablespoons light butter, room temperature
Instructions
- Zest the lemons into a small bowl and set the zest aside. Juice the lemons into a separate bowl and set the juice aside.
- In a medium saucepan, whisk together 1 cup sugar and 1/3 cup cornstarch until well combined. Gradually add 3 cups half-and-half and whisk until the mixture is smooth.
- Add 4 egg yolks and the lemon zest to the saucepan, whisking thoroughly to blend all ingredients together.
- Place the saucepan on medium heat, stirring frequently with a large spoon. Keep stirring until the mixture thickly coats the back of the spoon, which indicates it’s ready to thicken into pudding.
- Once thickened, remove the saucepan from heat. Stir in the lemon juice and 3 tablespoons of room temperature light butter, blending until fully mixed.
- Pour the pudding through a strainer into a container to catch any lumps. The step ensures that your pudding is silky smooth and delightful.
- Refrigerate the pudding for at least 2 hours to allow it to set properly before serving.
Part of our Homemade Pudding and Mousse Recipes collection — Part 3 of 4: