Lemon pudding is by far the easiest pudding you’ll ever make. It’s creamy, light with citrusy fresh flavor of lemon. It’s not too sweet, not too tangy a light and comforting treat.
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Ingredients Needed
Here’s what you need-
- ¾ cup granulated sugar
- ¼ cup corn starch
- 2 ½ cup milk
- 1 cup cream
- 3 large egg yolks
- ½ cup lemon juice (fresh squeezed)
- 2 tablespoon butter
- 2 tablespoon lemon zest
- ⅛ teaspoon salt
How to make lemon pudding recipe
- To a medium saucepan add all the ingredients – granulated sugar, cornstarch, milk, cream, lemon juice, egg yolks, butter, zest of lemon and salt. Place the saucepan on medium low heat.
- Stir everything together using a whisk first until ingredients are blend together.
- Keep whisking constantly to avoid any lump formation and to prevent the pudding from burning at the bottom of the pan.
- Once pudding begins to thicken, use a silicon or rubber spatula and keep stirring constantly. Do not increase heat to speed up the process, egg yolks will scramble and pudding to stick and burn at the bottom. Throughout the process heat should be maintained at medium low or low heat. Pudding is ready when it’s thick and coats the back of rubber spatula.
- Immediately turn off heat and remove the pan from heat. Let pudding sit for a minute.
- Pour pudding through a strainer to remove the zest, any lumps formed in the pudding. Don’t skip this step, straining the pudding gives you silky texture pudding. Jo’s Tip: You can directly strain the pudding into individual serving dishes so you can serve it as it is.
- At this point pudding can be served immediately warm (best during winters), or chill in refrigerator until completely set and serve chilled. Either way it tastes great.
- Place a cling film on the pudding layer to prevent skin formation. Refrigerate for at least 2 hours or until completely set.
- Spoon out chilled pudding in individual serving dishes and serve chilled with whipped cream or fresh blueberries.
FAQS
No it’s not. It has excellent balance of sweet to tart flavors.
No, don’t! The texture of the pudding will completely change. You’ll end up with curled mixture instead of silky pudding.
If you cooked the pudding mix on low heat for 10 to 15 minutes you would not get corn starch taste. To get the corn starch taste out, simmer cook the mix until it’s thickened enough.
Do not get tempted to speed up the process by cranking up the heat to cook faster. High heat will ruin the pudding, eggs will scramble and corn starch will not be cooked enough and you get corn starch taste in it.
If you did not cook the pudding enough it will not thicken. Pudding will definitely thicken is it’s cooked on low heat, with constant stirring. Corn starch will thicken if it’s simmering.
To get the right consistency pudding if it’s cook it until it thickens and coats the back of silicon spatula. Remove saucepan off stove only then. Also remember pudding will thicken further as it cools down. Corn starch will definitely help in thickening the pudding.
Please check first if you followed the recipe correctly. Do not add any substitutes for any ingredients mentioned. Cook pudding until it thickens and I guarantee you won’t get soupy consistency.
If it still fails (which is highly unlikely), try this:
Try tempering egg yolks. That is – cook butter, sugar, corn starch, half of the milk, cream and salt. Once the mix thickens, add remaining half of hot milk to egg yolk. Whisk quickly and add the egg yolks mix to the sauce pan. Cook for 5 minutes on low heat with constant stirring. Remove sauce pan from heat. Stir in lemon juice, lemon zest. Let the pudding sit for few minutes before you strain it through fine sieve. Chill and server.
Don’t worry, nothing wrong. Milky yellow or light yellow or pale yellow is what this pudding color is. It’s got a lot of creamy element added to it, so it’s going to be creamy/milky yellow in color.
YOU MUST TRY THESE OTHER RECIPES USING LEMON:
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📋Easy Lemon Pudding Recipe
Ingredients
- ¾ cup granulated sugar
- ¼ cup corn starch
- 2 ½ cup milk
- 1 cup cream
- 3 large egg yolks
- ½ cup lemon juice fresh squeezed
- 2 tablespoon butter
- 2 tablespoon lemon zest
- ⅛ teaspoon salt
Instructions
- To a medium saucepan add all the ingredients – granulated sugar, cornstarch, milk, cream, lemon juice, egg yolks, butter, zest of lemon and salt.
- Place the saucepan on medium low heat.
- Stir everything together using a whisk first until ingredients are blend together.
- Keep whisking constantly to avoid any lump formation and to prevent the pudding from burning at the bottom of the pan.
- Once pudding begins to thicken, use a silicon or rubber spatula and keep stirring constantly.
- Do not increase heat to speed up the process, egg yolks will scramble and pudding to stick and burn at the bottom. Throughout the process heat should be maintained at medium low or low heat.
- Pudding is ready when it’s thick and coats the back of rubber spatula. Immediately turn off heat and remove the pan from heat.
- Let pudding sit for a minute.
- Pour pudding through a strainer to remove the zest, any lumps formed in the pudding. Don’t skip this step, straining the pudding gives you silky texture pudding.Jo’s Tip: You can directly strain the pudding into individual serving dishes so you can serve it as it is.
- At this point pudding can be served immediately warm (best during winters), or chill in refrigerator until completely set and serve chilled.
- Place a cling film on the pudding layer to prevent skin formation. Refrigerate for atleast 2 hours or until completely set.
- Spoon out chilled pudding in individual serving dishes and serve chilled with whipped cream or fresh blueberries.
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