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    Home > Desserts > Easy Lemon Pudding Recipe

    Easy Lemon Pudding Recipe

    Last updated April 23, 2021. Originally posted April 23, 2021 By Jyothi Rajesh Leave a Comment

    Recipe Video Print
    lemon pudding in individual serving jars with text
    lemon pudding in individual serving jars with text

    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.

    lemon pudding in 3 jars
    Jump to:
    • Why you will love this pudding
    • Ingredients Needed
    • How to make lemon pudding recipe
    • FAQS
    • 📋Easy Lemon Pudding Recipe

    Why you will love this pudding

    1. Lemon pudding recipe is super easy to make no-bake treat.
    2. You’ll need few basic ingredients to make this pudding. I bet you already have all ingredients in your pantry.
    3. This make-any-time-pudding needs less than 15 minutes.
    4. It’s creamy light dessert with fresh tart lemon flavors.
    5. The texture of this pudding is silky that can be served both chilled and warm. Tastes delicious either way!
    6. It has excellent balance of sweet to tart flavors.

    Ingredients Needed

    Here’s what you need-

    all ingredients for lemon pudding on white board
    • 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

    step by step picture collage of how to make lemon pudding
    1. 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.
    2. Stir everything together using a whisk first until ingredients are blend together.
    3. Keep whisking constantly to avoid any lump formation and to prevent the pudding from burning at the bottom of the pan.
    4. 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.
    5. Immediately turn off heat and remove the pan from heat. Let pudding sit for a minute.
    6. 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.
    7. 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.
    8. Place a cling film on the pudding layer to prevent skin formation.  Refrigerate for at least 2 hours or until completely set.
    9. Spoon out chilled pudding in individual serving dishes and serve chilled with whipped cream or fresh blueberries.
    3 individual jars of lemon pudding

    FAQS

    Is lemon pudding too sweet?

    No it’s not. It has excellent balance of sweet to tart flavors.

    Can I substitute half and half for milk and cream?

    No, don’t! The texture of the pudding will completely change. You’ll end up with curled mixture instead of silky pudding.

    I could taste corn starch in my lemon pudding recipe! How to fix it?

    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.

    Why my pudding consistency is like a soup?

    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.

    No matter how much I cook my pudding is soupy (thin) consistency! What should I do?

    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.

    Why is my pudding milky yellow color and not bright clear yellow?

    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.

    lemon pudding in 3 jars

    YOU MUST TRY THESE OTHER RECIPES USING LEMON:

    Lemon Butter Sauce

    Homemade Lemon Curd

    Skillet Lemon Chicken

    Lemon Pepper Chicken

    Lemon Ice Tea

    Warm Lemon Ginger Tea

    Greek Lemon Potatoes

    Lemon Garlic Shrimp

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    lemon pudding in 3 jars
    3 individual jars of lemon pudding

    📋Easy Lemon Pudding Recipe

    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.
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 12 minutes
    Chill Time: 2 hours
    Servings: 4 servings
    Calories: 576kcal
    Author: Jyothi Rajesh

    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.

    Video

    Notes

    Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

    Nutrition

    Calories: 576kcal | Carbohydrates: 57g | Protein: 8g | Fat: 36g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 258mg | Sodium: 219mg | Potassium: 300mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1495IU | Vitamin C: 16mg | Calcium: 237mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?I love to see your creations. Tag me on instagram @CurryTrail or tag #CurryTrail!
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    I'm Jyothi. This is my creative space where I share my stories on my culinary adventures. You will find a variety of recipes from across the world. Read more...
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