Silky Lemon Pudding Recipe

Indulge in this dreamy Silky Lemon Pudding, a vibrant and tangy dessert featured in the 2001 cookbook, Luscious Lemon Desserts. This recipe delivers a tart, unforgettable lemon treat that's surprisingly easy to make! Get ready for a burst of sunshine in every spoonful. (Chilling time excluded)

Prep Time 10 mins
Cook Time 15 mins
Calories 368.7 kcal
Protein 14g
Rating 4.9 (16 Reviews)
Silky Lemon Pudding 79

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Silky Lemon Pudding

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How to Make Silky Lemon Pudding

  1. In a medium saucepan, whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch until well combined. Gradually whisk in 2 cups whole milk until completely smooth.
  2. Add 2 large egg yolks, 1 tablespoon lemon zest, and a pinch of salt. Whisk vigorously to ensure everything is thoroughly blended.
  3. Cook over medium heat, stirring frequently at first, then constantly towards the end, for 5-10 minutes, or until the pudding thickens significantly and coats the back of a spoon.
  4. Remove from heat and immediately stir in 1/2 cup fresh lemon juice and 2 tablespoons of unsalted butter until the butter is melted and incorporated.
  5. Pour the pudding through a fine-mesh strainer into a large serving bowl or individual ramekins to remove any lumps.
  6. Let cool to room temperature. Once cooled, cover loosely and refrigerate for at least 2 hours, or up to 3 days, to allow the pudding to set and chill completely.
  7. Serve chilled and enjoy this refreshingly delightful dessert!

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

184g

Fat

38g

Carbs

18g