Lemon Pudding
22 min
|
easy
|
gluten-free,
vegetarian
Recipe by Eunice
Introduction
This lemon pudding is what happens when lemon curd hooks up with silky custard: bright, not too sweet, and spoon-licking creamy with real zest and juice doing the heavy lifting.
Stovetop and low fuss, it sets up clean in glass jars, makes ahead like a dream, and brings a chilled, tangy finish to weeknights or dinner parties, no boxed mix in my kitchen.
Ingredients (4 servings)
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Ingredients:
- ¾ cup granulated sugar granulated sugar
- ¼ cup cornstarch cornstarch 1.14 oz
- ¼ tsp salt salt
- 2 cups whole milk whole milk 16 fl oz
- 3 large egg yolks large eggs 3 ct (for large egg yolks)
- 2 Tbsp unsalted butter unsalted butter 1 oz
- 1 Tbsp finely grated lemon zest lemons finely grated (for lemon zest)
- ⅓ cup fresh lemon juice lemons 1.76 ct (for fresh lemon juice)
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
How to Make Lemon Pudding
-
Set up and prep
Use a nonreactive saucepan, a whisk, a fine mesh strainer, and a medium glass bowl so the lemon stays pure and vibrant.
Zest the lemon before juicing, and measure all ingredients so you are not scrambling once the pot is hot.
-
Whisk the dry base
In the saucepan off heat, whisk together the sugar, cornstarch, and salt until no clumps of starch remain.
-
Add milk to make a smooth slurry
Gradually whisk in the milk, starting with a few tablespoons to form a paste, then add the rest until perfectly smooth.
-
Cook until thick and bubbling
Set the pan over medium heat on a steady flame and whisk constantly until the mixture thickens and just begins to bubble, about 5 to 7 minutes.
Let it gently bubble for 1 full minute to activate the starch and lock in body.
-
Temper the egg yolks
Whisk the yolks in a separate bowl until loose and smooth.
Slowly stream in about 1 cup of the hot mixture while whisking the yolks like you mean it so they do not scramble.
-
Return and finish cooking
Pour the tempered yolk mixture back into the saucepan and whisk over medium heat until thick and steamy, 1 to 2 minutes.
Aim for 180 to 185 F if you have a thermometer so the custard sets without curdling.
-
Enrich with butter, zest, and vanilla
Remove from heat and whisk in the butter, lemon zest, and vanilla until glossy.
-
Add lemon juice off heat
Whisk in the lemon juice last off heat so the dairy stays silky and the citrus tastes bright, not cooked.
-
Strain, cover, and chill
Strain the pudding through a fine mesh sieve into a clean glass bowl to catch any tiny egg bits or zest clumps.
Press parchment directly on the surface or use a reusable silicone cover touching the pudding to prevent a skin.
Chill until cold and set, at least 2 hours, then whisk briefly before serving for ultimate smoothness.
-
Serve with style
Spoon into chilled cups and finish with a whisper of extra zest or softly whipped cream if you want a little drama.
Substitutions
- Cornstarch -> Potato starch (3 tbsp)
- Use 3 tablespoons potato starch in place of 1/4 cup cornstarch for a corn-free option that gels beautifully and tastes clean, but keep the heat gentle and avoid a hard boil to prevent thinning.
- Whole milk -> Evaporated milk (1:1)
- Swap in evaporated milk for deeper dairy notes and a slightly richer, ultra-smooth texture that resists weeping in the fridge.
- Butter -> Refined coconut oil (1:1)
- Use refined coconut oil for a dairy-free finish that melts in silky and stays neutral, keeping the spotlight on the lemon.
Tips
- Nonreactive cookware only
- Use stainless steel, enameled, or glass equipment so the lemon does not pick up a metallic aftertaste.
- Whisk like a pro
- Keep the whisk moving in figure eights while you cook so the edges do not overthicken or scorch.
- Boil the starch on purpose
- Let the base bubble for one full minute before tempering the yolks to fully gelatinize the cornstarch and avoid a runny set.
- Temperature control is queen
- Pull the custard between 180 and 185 F for safe, silky yolks without graininess.
- Add acid at the end
- Always stir in lemon juice off heat to keep proteins from curdling and to preserve the fresh citrus pop.
- Strain for velvet
- A quick pass through a fine mesh sieve erases any tiny egg bits and gives that pastry-chef gloss.
Nutrition Facts *
| Energy | 375 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 13 | g |
| Carbohydrates | 58 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my pudding turn runny after chilling?
- It likely did not bubble long enough to fully set the cornstarch or the lemon juice was added too early, so cook the starch base for a full minute and add juice off heat.
- How do I prevent curdling or a grainy texture?
- Temper the yolks slowly, cook to 180 to 185 F, and add the lemon juice last off heat so the dairy stays smooth.
- A skin formed on top, what now?
- Whisk it vigorously to smooth it out, and next time press parchment or a reusable silicone lid directly onto the surface before chilling.
- Can I make this ahead?
- Yes, the pudding holds 3 days in the fridge in a covered glass container, and a quick whisk before serving restores the shine.
- Can I double the recipe?
- Yes, use a wide pot, keep the heat at medium, and extend cooking slightly while whisking constantly so it thickens evenly without hot spots.
Serving Suggestions
This pudding loves a buttery shortbread cookie, a crumble of graham crackers, or a spoon of macerated berries for a tart-sweet, crunchy contrast.
For a party trick, fold in softly whipped cream for a lemon mousse vibe or brûlée a thin sugar cap for a crackly top that makes people hush at the table.
More pairings:
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