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Why I Love Lemon Pudding
There’s something about a chilled lemon dessert that always feels like the first real sign of spring, at least for me here on my farm. After a long stretch of winter baking (bread, desserts, even casseroles), this pudding feels both fresh and sunny. But it still has that creamy, old-fashioned comfort that makes homemade pudding so hard to beat. Truly, if you’ve never made pudding at home, you don’t know what you’re missing!
What I love most is how straightforward this lemon pudding is to make!
Everything starts in one saucepan, the mixture thickens on the stove in a few minutes, and then the lemon juice gets stirred in at the end so the flavor stays bright and the texture stays smooth. It’s also a wonderful reminder of when my mom would make pudding when there was some milk in the fridge that was just about to go bad. A homemade pudding is the perfect way to avoid food waste!
Here’s why you’ll love making this pudding at home:
- Has tons of real lemon flavor from both zest and juice.
- A mixture of whole milk and heavy cream makes it extra rich, and it stays silky and smooth after straining.
- Great make-ahead dessert for spring and summer.
- Delicious on its own or dolloped with whipped cream, berries, and/or crumbled cookies.
Lemon Pudding Ingredients
There are 10 ingredients to make this lemon pudding:
- Whole milk and heavy cream – Gives the pudding a creamy base. The mixture of the two is important, with the heavy cream adding even more luscious texture.
- Granulated sugar – Sweetens the pudding while also balancing out the tartness of the lemon zest and juice.
- Lemon zest and lemon juice – Adds lots of lemony citrus flavor and aroma.
- Egg yolks – Add richness, some color, and a custard-like texture.
- Cornstarch – Thickens the pudding so it sets beautifully once cooked and chilled.
- Kosher salt and vanilla extract – Two ways to add even more flavor to the pudding.
- Unsalted butter – Added at the end for some shine and a silky finish.
The full amount of each ingredient can be found in the recipe card below.
How to Make Lemon Pudding
There are 4 steps to make this super easy lemon pudding recipe:
Step 1: Make the base – In a large kettle, combine the milk, heavy cream, granulated sugar, lemon zest, egg yolks, cornstarch, and salt. Whisk until everything is smooth and well combined. Place the kettle over medium heat and cook slowly, whisking continuously so the mixture heats evenly. Continue cooking until the pudding comes to a low simmer and thickens noticeably, 5-8 minutes. Large bubbles should appear throughout the mixture.
Step 2: Strain – Remove from the heat and press the pudding through a fine-mesh sieve into a large bowl.
Step 3: Finish – Stir in the lemon juice, vanilla extract, and butter until the butter is fully melted and incorporated.
Step 4: Chill completely – Press plastic wrap directly onto the surface of the pudding and chill for at least 6 hours or overnight before serving.
Recipe Tips
- Add the lemon juice after cooking – Lemon juice is acidic, and too much acid can reduce the power of cornstarch to thicken. Stirring it in after the pudding is fully cooked helps keep the texture smooth and ensures proper setting.
- Look for bubbles across the surface – Cornstarch needs enough heat to fully thicken. If the pudding never reaches that fully bubbling stage, it can stay loose or turn watery later.
- Strain for the silkiest finish – Even a well-whisked pudding can have tiny bits of cooked egg or zest. Running it through a sieve gives it the perfect smooth texture you want.
- Cover the top while it chills – Press plastic wrap directly onto the surface to prevent a skin from forming and keep the pudding creamy all the way through.
Frequently Asked Questions
Usually, the pudding just needs a little more time on the stove. It should come to a low simmer with bubbles appearing across the surface so the cornstarch can fully activate and thicken the mixture.
Adding the lemon juice at the end keeps the flavor fresh and bright. It also helps the pudding stay smooth since too much acid during cooking can affect how well the cornstarch thickens.
I highly recommend it! Straining removes any bits of cooked egg and catches the lemon zest we added, giving the pudding a silky, smooth texture.
Yes, this is a great make-ahead dessert! Prepare it the day before, cover it with plastic wrap pressed directly onto the surface (or store in an airtight container), and chill until ready to serve.
Follow These Tips
Serving
Serve the pudding well chilled in dessert glasses, ramekins, or little jars. A spoonful of whipped cream on top makes it feel extra special, and a bit of lemon zest or a few fresh raspberries would be a beautiful finish. To make something even more delicious, use this lemon pudding to make my lemon pudding icebox cake!
Storage
Refrigerate – Store covered in the refrigerator for up to 3-4 days. Keep plastic wrap or parchment pressed directly onto the surface if leaving it in the serving bowl. It’s best to store the pudding in an airtight container to extend its shelf life. You may need to stir the pudding when you’re ready to use it, though.
Freeze – I wouldn’t recommend freezing this pudding. Mixtures that are thickened with cornstarch can lose their smooth texture and thin out after thawing.
More Pudding Recipes
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Homemade Lemon Pudding
Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup granulated sugar
- 3 tbsp lemon zest
- 6 egg yolks
- ⅓ cup + 1 tbsp cornstarch
- 1 tsp kosher salt
- ½ cup fresh lemon juice
- 1 tsp vanilla extract
- 3 tbsp unsalted butter
Instructions
- Make the base: In a large kettle, combine the milk, heavy cream, granulated sugar, lemon zest, egg yolks, cornstarch, and salt. Whisk to combine. Transfer to the stove and heat slowly over medium heat, whisking continuously to ensure the mixture is heating evenly. Cook until the mixture comes to a low simmer. Large bubbles should appear throughout the mixture, which becomes very thick, 5-8 minutes.2 cups whole milk, 2 cups heavy cream, 1 cup granulated sugar, 3 tbsp lemon zest, 6 egg yolks, ⅓ cup + 1 tbsp cornstarch, 1 tsp kosher salt
- Strain: Remove from the heat and, using a spatula, press through a sieve into a large bowl.
- Finish: Add in lemon juice, vanilla extract, and butter, stirring until the butter is melted.½ cup fresh lemon juice, 1 tsp vanilla extract, 3 tbsp unsalted butter
- Chill: Place plastic wrap directly on the surface of the pudding and chill at least 6 hours or overnight.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Hello Kaleb,
Thank you for sharing your gathered knowledge of living a fruitful life at home!
I love you style and charm!
Can’t wait for our Eastern Pascha to make this for my husband and friends.
From Central Valley California,
Inez Bishop