Homemade Lemon Pudding
Lemon pudding is silky, bright, and full of fresh citrus flavor. This homemade version is smooth and simple enough for any spring or summer dessert table.
Servings: 10 servings
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
Serving: 0.5cup | Calories: 343kcal