This easy Lemon Pudding Recipe features bright citrusy flavor and is one of the best lemon desserts for lemon lovers. It’s made with simple ingredients and basic kitchen tools.
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Easy Lemon Pudding Recipe
Homemade lemon pudding beats instant lemon pudding from a box any day of the week. It may be a few more steps and ingredients, but it’s so easy to make and 100% worth it!
Lemon lovers will love this recipe. It’s got the perfect balance of sweet and tangy. If you’ve ever wanted to eat lemon curd with a spoon, this is an acceptable replacement!
You can enjoy this lemon pudding recipe as is and eat it like any other pudding like Baileys Chocolate Pudding or Coconut Custard or serve it with some fresh berries. Or you could add it as an extra pudding layer in this Strawberry Icebox Cake for a strawberry lemonade vibe, in Pavlova, with Gluten Free Angel Food Cake, or fill gluten free Vanilla Cupcakes with it.
You could even make a Lemon Pudding Pie similar to Coconut Cream Pie or Maple Cream Pie. Just use this creamy pudding to fill your gluten free pie crust and top with homemade whipped cream. It’s a delicious and easy dessert!
Once you make this homemade lemon pudding recipe, you’ll never go back to instant lemon pudding mix. There is just no comparison when it comes to the flavor of fresh lemons.
This recipe provides just enough sweetness so it doesn’t overpower the lemon tang. If you like lemon desserts on the sweeter side, adjust the amount of sugar to your liking and add a little bit more. That’s the great thing about homemade pudding, you can really make it your own to suit your or your family’s preferences!
If you love the flavor of Meyer Lemons, try them in this when they’re in season!
Homemade lemon pudding is great any time of the year but I find pudding to be the perfect dessert in the summer. It doesn’t require the oven to be turned on and it’s nice and light and the perfect ending to a hot day.
Enjoy!
Lemon Pudding Ingredients
- Granulated sugar
- Lemon Zest
- Cornstarch
- Whole Milk
- Heavy Cream
- Egg Yolks
- Freshly Squeezed Lemon Juice (from regular lemons)
- Pinch of Fine Sea Salt
- Fresh strawberries, for garnish (optional)
*Be sure to read the full recipe card below for exact measurements.
Equipment Needed to Make Homemade Pudding
- Medium Saucepan
- Microplane
- Basic Kitchen Tools – measuring cup, measuring spoons, rubber spatula, whisk
- Large Bowl
- Fine Mesh Strainer
- Plastic Wrap
- Ramekins or Small Glass Jars
How to Make Lemon Pudding from Scratch
Step 1. Combine sugar and lemon zest in a medium sauce pan and rub the zest into the sugar to release some of the natural oil.
Step 2. Add the cornstarch, milk, heavy cream, egg yolks, and salt to the sugar mixture and whisk until well combined. Whisk lemon juice into the mixture until fully incorporated. Allow to sit for 5-10 minutes.
Step 3. Heat the lemon mixture over low-medium heat. Bring the pudding to a low boil, whisking continuously.
Step 4. When it starts to boil and the pudding has thickened, remove the saucepan from the heat. Pour through a fine mesh strainer into a large heat-proof bowl.
Step 5. Keep the pudding in the large bowl or divide it into 4 ramekins, small bowls, or glass jars. Press a piece of plastic wrap directly onto the surface of the pudding (so it’s touching). Chill completely before serving.
Tips for Making this Homemade Lemon Pudding Recipe
- Rubbing the lemon zest into the sugar will bring out the natural lemon oil in the zest and give the pudding bright lemon flavors.
- Pressing a piece of plastic wrap on the warm pudding will prevent a skin from forming on top of the pudding and it will maintain a completely smooth and creamy texture. If a skin forms on top of the pudding, it will have a slightly tough or rubbery outer layer.
- Squeeze your lemon juice over a small mesh strainer set over a small bowl to catch the lemon seeds.
- The pudding will cook a bit faster if you bring the milk and heavy cream to room temperature before cooking.
Other Easy Lemon Desserts to Try
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Easy Lemon Pudding Recipe
Ingredients
- 3/4 cup granulated sugar
- Zest from 2 medium lemons
- 3 tablespoons cornstarch
- 3/4 cup whole milk
- 1 cup heavy cream
- 3 egg yolks
- 3/4 cup freshly squeezed lemon juice
- Pinch of fine sea salt
- Fresh strawberries for garnish (optional)
Instructions
- Combine sugar and lemon zest in a medium saucepan and rub the zest into the sugar to release some of the natural oil.
- Add the cornstarch, milk, heavy cream, egg yolks, and salt to the sugar mixture and whisk until well combined. Whisk lemon juice into the mixture until fully incorporated. Allow to sit for 5-10 minutes.
- Heat the lemon mixture over low-medium heat. Bring the pudding to a low boil, whisking continuously.
- When it starts to boil and the pudding has thickened, remove the saucepan from the heat. Pour through a fine mesh strainer into a large heat-proof bowl.
- Keep the pudding in the large bowl or divide it into 4 ramekins, small bowls, or glass jars. Press a piece of plastic wrap directly onto the surface of the pudding (so it's touching).
- Chill completely before serving.
Notes
- See post for tips to make this recipe.
- Prep time and cook time does not include chilling time.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Have you been successful with any starch or flour besides cornstarch? I’m allergic to corn, soy and gluten. Thanks for the great recipes.
I haven’t tried this with a different starch but I would try tapioca starch.
Can this be made dairy free / vegan and still taste close to the real thing?
I haven’t tried a dairy free version but I would probably use Silk Heavy Cream and unsweetened soy milk.