Lemon Pudding Recipe: How to Make Lemon Pudding
Written by MasterClass
Last updated: Mar 7, 2022 • 2 min read
Fresh citrus infuses this lemon pudding recipe with plenty of fresh, tangy flavor. Better yet, you can prep this dessert in less than a half-hour for an easy springtime brunch dish or Easter dessert.
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What Is Lemon Pudding?
Lemon pudding is a custard-based dessert that is made from kitchen staples like milk, sugar, cornstarch, vanilla extract, and egg yolks. Flavored with bright, acidic notes of fresh lemon juice and zest, this easy lemon pudding recipe can be prepped in minutes for a quick dessert that is tart and tangy, sweet and creamy, and everything you could wish for in a pudding.
3 Tips for Lemon Pudding
Once you’ve mastered the basics of this tasty gluten-free dessert, you can make it any time you have some extra citrus lying around. Follow these simple tips to create the best lemon pudding possible.
- 1. Use fresh, ripe lemons. Lemon is the star of this simple dish, so you don’t want to compromise on the lemons you use. Store-bought lemon juice can work in a pinch,but you’ll get the best flavor with fresh, in-season lemons that are firm, bright yellow, and have a smooth skin perfect for zesting.
- 2. Temper your eggs. Failing to temper your egg yolks before adding them to the hot pudding mixture could result in a lumpy, curdled pudding. Add a small amount of the hot milk mixture to the eggs and whisk rapidly until the temperature is brought up.
- 3. Have fun with garnishes. This pleasantly simple pudding can be garnished with a variety of toppings. Add lemon slices and fresh fruit, like tart blackberries or raspberries, to the top of pudding. Dollop on some homemade whipped cream or ice cream for extra creaminess. Sprinkle the top of the pudding with confectioners’ sugar or top the pudding with nonpareils, crushed graham crackers, or nuts for some textural contrast.
Lemon Pudding Recipe
makes
prep time
3 hr 10 mintotal time
3 hr 20 mincook time
10 minIngredients
- 1
In a medium saucepan over medium-low heat, whisk together the milk, sugar, cornstarch, and salt until they are well combined.
- 2
Increase the heat to medium and bring the liquid to a light boil, stirring constantly.
- 3
Cook the mixture until it has thickened slightly, about 2 minutes. Reduce the heat to low.
- 4
In a small bowl or measuring cup, add ¼ cup of the hot pudding mixture to the egg yolks, whisking rapidly to bring the temperature of the eggs up.
- 5
Add the egg mixture to the pudding and stir to combine. Cook the pudding for an additional 2 minutes, stirring frequently.
- 6
Remove the pan from the heat and stir in the lemon juice, lemon zest, vanilla extract, and butter, stirring until the butter is fully melted and the pudding is smooth.
- 7
Transfer the pudding to a large bowl or individual ramekins.
- 8
Place a piece of plastic wrap over the top of the serving bowl, pressing it into the surface of the filling, and transfer the pudding to the refrigerator to chill until set, 2–3 hours.
- 9
Serve with a dollop of whipped cream.
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