Description
This homemade lemon pudding is creamy, silky, and bursting with fresh citrus flavor. Made with simple pantry ingredients, it delivers a comforting yet refreshing dessert that can be enjoyed warm or chilled.
Ingredients
2 cups granulated sugar
1/2 cup cornstarch
1/4 teaspoon salt
6 large egg yolks
Zest of 2 lemons (about 2 tablespoons)
1 cup fresh lemon juice
4 cups water
1/4 cup salted butter
Homemade whipped cream, for serving
Instructions
- Whisk together the granulated sugar, cornstarch, and salt in a medium saucepan until evenly combined.
- Whisk in the lemon zest, fresh lemon juice, and egg yolks until smooth.
- Slowly pour in the water while whisking continuously to fully combine the mixture.
- Place the saucepan over medium heat and cook for 5 to 7 minutes, stirring frequently as the pudding thickens and begins to bubble.
- Remove the saucepan from the heat and stir in the butter until completely melted and smooth.
- Pour the pudding through a fine mesh strainer into a bowl, pressing gently to remove lumps and zest pieces for a silky texture.
- Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
- Serve warm with whipped cream or refrigerate until chilled and fully set.
Notes
Fresh lemon juice provides the brightest and freshest flavor.
Straining the pudding creates an extra silky smooth texture.
Add vanilla extract for a softer citrus flavor.
Top with whipped cream, berries, crushed cookies, or toasted coconut.
Lime juice can be substituted for lemon juice for a citrus variation.
Store covered in the refrigerator for up to 4 days.
Do not freeze, as the texture may separate after thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 42 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 150 mg
