Lemon Pudding

Lemon pudding with blueberries.
Diana Rattray
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
362 Calories
15g Fat
39g Carbs
19g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 362
% Daily Value*
Total Fat 15g 19%
Saturated Fat 6g 31%
Cholesterol 331mg 110%
Sodium 171mg 7%
Total Carbohydrate 39g 14%
Dietary Fiber 1g 2%
Protein 19g
Calcium 168mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The citrusy, fresh flavor of lemon adds a brightness to a whole range of dishes. Lemon is a tasty addition to everything sweet from cakes, cookies, pies, and puddings to French toast. Lemon flavor also works in savory dishes like green beans, broccoli, and asparagus to vegetable frittatas, pork dishes, chicken entrees, and pasta dishes. Lemon juice and zest is a classic addition to salad dressings, mayonnaise, and breadcrumbs to brighten their flavors.

This lemon pudding is a delicious treat. It brings out the sweet side of lemon. The lemon zest amps up the citrusy flavor to a more extreme level than just juice would do. The pudding is an easy and quick homemade dessert that's especially good as a springtime meal finale.

Serve this pudding for a Mother's Day, Father's Day, or Easter brunch. This recipe calls for the pudding to get spooned into individual serving bowls. If you have a smaller crowd, do this so each person can top their pudding with their own desired toppings. If you are bringing it to a party, one larger serving bowl works fine. Each guest can scoop out their serving and then top it as desired with whipped cream, berries, or eat as is.

Ingredients

  • 3/4 cup sugar
  • 1/3 cup cornstarch
  • 2 1/2 cups whole milk
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons lemon zest
  • 1/2 cup lemon juice (fresh)
  • 1 tablespoon butter
  • Optional: 1 teaspoon lemon oil (or extract)

Steps to Make It

  1. Gather the ingredients.

  2.  In a medium saucepan, whisk the sugar and cornstarch together.

  3. Whisk in the milk until the mixture well-blended. 

  4. In a cup or small bowl, whisk the egg and second egg yolk until slightly beaten, then whisk the eggs into the milk mixture in the saucepan.

  5. Put the saucepan over medium heat and cook, stirring constantly, until the mixture is thickened and bubbly.

  6. Remove from the heat and stir in the lemon zest, lemon juice, butter, and lemon oil or extract, if you are using it.

  7. Put the pudding through a strainer and then spoon into individual serving bowls (or one larger bowl).

  8. Garnish each bowl with mint, lemon slices, blueberries, nonpareils, or whipped cream, as desired. 

  9. Enjoy!

More Lemon Desserts

  • If you like the bright and tart flavor of lemon desserts, there are so many to try. You can make lemon curd, which is a versatile spread. For a semi-homemade option, try easy lemon pudding cake or for a more complicated recipe, try Meyer lemon pastry cream. Meyer lemons are a cross between a regular lemon and a mandarin. They are thinner skinned and sweeter than regular lemons. Meyer lemons can be found at better grocery stores or specialty markets when they are in season, which is usually December through May.