Pudding is one of my favorite desserts to make when it's hot outside because it doesn't require you to turn on the oven and after it chills in the fridge for just a few hours you have a cold, creamy, delicious treat to enjoy. I came up with the idea for this Lemon Pudding recipe because I wanted a light, airy pudding recipe with just a hint of tang that would be perfect for this time of year.
This pudding is easy to make and has just enough lemon in it without it being overpowering or tart. Plus, the creaminess of the pudding itself works well with the zesty flavor of lemon. To get started, whisk the sugar, cornstarch and salt in a large saucepan. Cook the mixture on low, stirring constantly while you slowly stream in the milk.
Once all of the milk is added, you can turn the heat up to low-medium and continue to stir. Meanwhile whisk together the heavy cream and eggs in a separate bowl. Once the milk mixture begins to bubble, carefully add part of it to the egg mixture, whisking constantly, before pouring it all back into the saucepan. Continue to cook the pudding over medium heat, stirring constantly.
Once it boils up like lava, take it off the heat, stir in the lemon juice, and transfer it to heat safe dishes. Carefully cover each with plastic wrap, making sure to place the plastic wrap directly on the surface of the pudding to prevent a skin from forming.
Now you just need to chill the pudding for at least two hours. Right before you're going to eat it, make sure to mix together the heavy cream and sugar to make the whipped cream.
Now you're ready to take the plastic wrap off, top each bowl of pudding with a dollop of whipped cream, and dig in!