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Delicious homemade lemon pudding topped with blueberries and lemon zest.

Lemon Pudding

This quick stovetop lemon pudding is a bright and creamy dessert that comes together easily, perfect for a weeknight treat.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large Lemons, juiced and zested Fresh lemon juice is preferred.
  • 1 cup Sugar Regular white sugar.
  • 1/4 cup Cornstarch Used for thickening.
  • 1 pinch Salt Enhances lemon flavor.
  • 4 large Egg yolks Add richness and texture.
  • 2 cups Whole milk Whole milk gives the best result.
  • 2 tablespoons Butter Makes it glossy and smooth.
  • 1/2 teaspoon Vanilla extract Optional, softens sharp edges.

Method
 

Preparation
  1. Zest and juice the lemons first. Zest them before cutting, then juice and strain out seeds.
  2. In a medium saucepan, whisk together sugar, cornstarch, and a pinch of salt.
  3. Add milk and whisk until smooth.
  4. Put the pan over medium heat, whisking often until it starts to thicken.
  5. In a small bowl, whisk the egg yolks. Scoop out a little of the hot mixture to temper the yolks.
  6. Pour the tempered yolks back into the saucepan while whisking.
  7. Cook over medium heat until thickened.
  8. Remove from heat, whisk in butter, lemon juice, and zest. Taste and adjust sweetness if needed.
  9. Pour into bowls or cups, cover with plastic wrap, and refrigerate for at least 2 hours.

Notes

Lemon pudding tastes even better the next day, and various toppings like whipped cream or berries can enhance the experience.