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!
This Lemon Pudding is easy to make and it’s creamy texture and hint of lemon are the perfect combination.
- Prep Time: 2 hours and 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours and 30 minutes
- Yield: 4-6 servings 1x
- Category: Dessert
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 1/2 cups milk
- 1/2 cup heavy cream
- 3 large egg yolks
- 2 tbsp lemon juice
- 1 cup heavy cream
- 1 ½ tbsp sugar
- Whisk sugar, cornstarch, and salt together in a saucepan.
- Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.
- Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks.
- Once the mixture on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.
- Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.
- Remove the pudding from the heat and whisk in the lemon juice.
- Transfer pudding to heat safe dishes and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.
- Combine heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed. Cover and refrigerate until ready to use and slightly whisk before using if need be.
- Once pudding is chilled, top each bowl with a dollop of whipped cream.
Keywords: lemon, pudding